Pal and ethylene content during maturation of red and golden delicious apples

Blankenship, Sylvia M.; Unrath, C.R.

doi:10.1016/0031-9422(88)80260-7

Cited by 59 publications

(42 citation statements)

References 12 publications

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“…For some samples the cultivar was not known, and it is possible that different cultivars of the same species may exhibit variations in PAL activity. However, the level of PAL activity in mature fruits and vegetables was very low compared with that in seedlings, similar to values reported previously for sweet cherries, 22 Golden Delicious apples 23 and pea seedlings. 24 In addition, no significant difference in PAL activity was noted between different apple cultivars.…”

Section: Results and Discussion Screening Of Plant Tissues For Pal Acsupporting

confidence: 86%

Screening of phenylalanine ammonia lyase in plant tissues, and retention of activity during dehydration

et al. 2008

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Section: Results and Discussion Screening Of Plant Tissues For Pal Acsupporting

confidence: 86%

Screening of phenylalanine ammonia lyase in plant tissues, and retention of activity during dehydration

et al. 2008

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show abstract

“…Also this result shows that ethylene has negative effect on anthocyanin accumulation in apple skin. This result is against those has been reported that endogenous ethylene is closely associated with red color development and anthocyanin accumulation in fruit skin (Blankenship & Unrath, 1988). Positive and significant correlations have been reported between ethylene and color development and between ethylene and total anthocyanin, but not the other flavonoid compounds.…”

Section: The Analysis Of Regressioncontrasting

confidence: 56%

Estimation of Postharvest Quality of “Red Delicious” Apple Fruits Based on Fruit Nutrient Elements Composition

Doryanizadeh¹,

Ghasemnezhad²,

Sabouri³

2016

JAS

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Fruit nutrient elements content during harvest could considerably effect on postharvest life of apples. In this study, apple fruits cultivar Red Delicious were harvested at the commercial maturity stage at 20 commercial orchards. Fruits were divided into three groups according to peel color; dark red, medium and light red. The mineral elements nutrient content such as nitrogen, phosphorus, potassium, calcium and magnesium and their ratios were measured in the harvested fruits. Thereafter, fruits were places in the cold storage at 0 °C and relative humidity of 90% for 4 months. The characteristics such as fruits weight loss, firmness, TSS, dry matter, total anthocyanin content, antioxidant activity, respiration rate and ethylene production were measured at the end of storage. The results showed a positive significant correlation between fruit firmness at the end of storage time with N+K:Ca, K+Mg:Ca, K:Ca and Mg:Ca ratios. Furthermore, a negative significant correlation was found between total anthocyanin with Nitrogen content, Mg:Ca and N:Ca ratios. The results also showed a positive significant correlation between fruit respiration rate and Nitrogen, N+K:Ca and N:Ca ratios. The analysis of regression based on mean values of three red apple groups showed a significant negative correlation between total anthocyanin with fruit ethylene production at the storage time and Mg:Ca ratio. The relationship between these two variables and Anthocyanin was expressed by the equation of regression: Anthocyanin = 100.22-1.651 Ethylene-43.963 Mg:Ca. Overall, the results confirm that measurement of fruit mineral composition during harvest time could be a strategy for predicting postharvest behaviors of apple fruits at the cold storage. Also the results showed that a relationship between mineral nutrient composition and the characteristics such as firmness, anthocyanin, respiratory rate in apple fruits.

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“…Anthocyanins were primarily responsible for the red skin colour development in apples (Lancaster, 1992). It has been notified that endogenous ethylene was one of the important factors regulating the development of red colour and accumulation of anthocyanin in apples (Blankenship and Unrath, 1988;Whale and Singh, 2007). A disadvantage of inhibiting ethylene synthesis by AVG was reported as a delay in red colour development of apples (Greene, 2005;Argenta et al, 2006;Fallahi, 2007;Whale et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Effects of Aminoethoxyvinylglycine and Naphthaleneacetic Acid on Ethylene Biosynthesis, Pre-Harvest Fruit Drop and Fruit Quality of Apple

Özkan¹

2016

PAKJAS

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Cultural control of pre-harvest drop has relied upon plant growth regulators. To investigate the effects of plant growth regulators on pre-harvest drop and fruit quality, 150, 300 and 600 mg L -1 aminoethoxyvinylglycine (AVG) and 20 mg L -1 NAA were sprayed to 'Red Chief' apple trees at 4 week before anticipated harvest date. Untreated trees were kept as control. Results revealed that all AVG treatments increased the fruit removal force and significantly delayed pre-harvest drop and fruit maturity. Pre-harvest drop generally was unaffected by NAA. Internal ethylene concentration decreased with increasing AVG concentrations. Fruits treated with 150, 300 and 600 mg L -1 AVG showed increased fruit firmness and titratable acidity and reduced soluble solids content. Red colour development and starch degradation were retarded by all AVG treatments. Fruits treated with AVG (300 and 600 mg L -1 ) had lower fruit mass, fruit width and fruit length. The effect of NAA on all quality parameters was similar to the control treatment. AVG treatments decreased pre-harvest drop by fifty percent relatively to control.

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Pal and ethylene content during maturation of red and golden delicious apples

Cited by 59 publications

References 12 publications

Screening of phenylalanine ammonia lyase in plant tissues, and retention of activity during dehydration

Screening of phenylalanine ammonia lyase in plant tissues, and retention of activity during dehydration

Estimation of Postharvest Quality of “Red Delicious” Apple Fruits Based on Fruit Nutrient Elements Composition

Effects of Aminoethoxyvinylglycine and Naphthaleneacetic Acid on Ethylene Biosynthesis, Pre-Harvest Fruit Drop and Fruit Quality of Apple

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