Preharvest Ethephon Application Reduces Muskmelon Quality1

Yamaguchi, Michihiro; Hughes, David L.; Tyler, K. B.; Johnson, Herb; May, D. M.

doi:10.21273/hortsci.12.4.324

horts

1977

DOI: 10.21273/hortsci.12.4.324

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Preharvest Ethephon Application Reduces Muskmelon Quality1

Michihiro Yamaguchi

David L. Hughes

K. B. Tyler

et al.

Abstract: Preharvest application of (2-chloroethyl)phosphonic acid (ethephon) to muskmelon (Cucumis melo L., Reticulatus group) significantly reduced the soluble solids content and the sucrose concentration of fruits harvested at the full-slip stage. Texture and flavor ratings were also reduced. During 5 days at 20°C, the flesh of fruits from treated plants softened more rapidly and was more aromatic than the fruits from untreated plants.

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Cited by 6 publications

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Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit ‘Jecy green’: Natural and exogenous ethylene-induced ripening

Lim

Lee

2017

Food Chemistry

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We applied exogenous ethylene to 'Jecy green' kiwifruit to elucidate the differences in fruit quality and metabolite profiling between naturally ripe (NR) and ethylene-induced ripe (ER) kiwifruit. Kiwifruit were exposed to ethylene (200μL/L) for 12h at 20°C and maintained for 9days at 20°C. Two metabolites of ascorbic acid and arabinose significantly decreased during kiwifruit ripening regardless of the ripening method. The concentrations of sucrose, myo-inositol, citric acid, and malic acid in NR fruit were substantially higher than those in ER fruit, while the concentrations of fructose, glucose, and quinic acid in ER fruit were higher than those in NR fruit. NR and ER kiwifruit were statistically similar in regard to overall sensory profile, even though the metabolite profiling showed a little difference. The application of ethylene to 'Jecy green' kiwifruit to regulate ripening for commercial purposes can result in good quality fruit without side effects.

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Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit ‘Jecy green’: Natural and exogenous ethylene-induced ripening

Lim

Lee

2017

Food Chemistry

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Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage

Wahib

Maingonnat

Fleury³

et al. 2017

LWT

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Texture is a primary quality attribute of brined sweet cherries (Prunus avium L.) and its preservation is a major objective for candying industry. In order to identify the harvest factors influencing textural changes during long period brine storage, different itineraries were applied: harvest at two different maturity stages, treatment or not with ethephon, manual or mechanical harvest, removal or not of peduncles. The cherries were immersed in brine and examined over a 12-months period for firmness, calcium and total soluble solids diffusion and cytohistological remodelling. Mechanical harvesting, harvest at late maturity stage and storage with peduncle decreased firmness while ethephon treatment had no effect. However, only presence or absence of peduncles influenced salt and total soluble solids diffusion, suggesting that peduncle removal promotes osmotic exchanges. Brine storage led to a texture gain in the first two months in most cases compared to fresh cherries, as confirmed by a beneficial reshuffle at cytohistological level. This explains why it can allow storage of cherries for candying over the whole duration between two harvest seasons.

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Preharvest factors influencing flavor of fresh fruit and vegetables

Mattheis¹,

Fellman²

1999

Postharvest Biology and Technology

129

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Preharvest Ethephon Application Reduces Muskmelon Quality1

Cited by 6 publications

References 3 publications

Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit ‘Jecy green’: Natural and exogenous ethylene-induced ripening

Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit ‘Jecy green’: Natural and exogenous ethylene-induced ripening

Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage

Preharvest factors influencing flavor of fresh fruit and vegetables

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