Ripening behaviour and responses to propylene in four cultivars of Japanese type plums

Abdi, N.; Holford, Paul; McGlasson, W. B.; Mizrahi, Yosef

doi:10.1016/s0925-5214(97)00041-0

Cited by 105 publications

(70 citation statements)

References 15 publications

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“…This ripening behavior is characteristic to most plum cultivars (Kader & Mitchell, 1989). However, other cultivars, termed as suppressed-climacteric (Abdi et al, 1997b) or very slow-ripening (Crisosto, 1999), exhibit a maximum ethylene production 15 to 500 fold lower and a longer shelf life than typical climacteric cultivars (Abdi et al, 1997b;1998). Generally, plums are highly perishable and, depending on cultivar, may soften 3.5 to 9.0 N a day at 25°C (Crisosto, 1999).…”

Section: Resultsmentioning

confidence: 99%

Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

Argenta

Krammes

Megguer

et al. 2003

Pesq. agropec. bras.

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-The inhibition of ethylene action by 1-methylcyclopropene (1-MCP) extends shelf and storage life of many climacteric fruits. However, 1-MCP appears to have limited effects on stone fruit depending on specie and cultivar. The effects of 1-MCP on ripening and quality of 'Laetitia' plums were determined during ripening at 23 o C following harvest and cold storage. Japanese plums (Prunus salicina, cv. Laetitia) were harvested at mature pre-climacteric stage, cooled to 2 o C within 36 hours of harvest and then treated with 0, 0.05, 0.10, 0.50 or 1.00 µL L -1 of 1-MCP at 1°C for 24 hours. Following treatment, fruits were either held at 23 o C for 16 days or stored at 1 o C for 50 days. Fruits were removed from cold storage at 10-day intervals and allowed to ripe at 23°C for five days. A delay of climacteric respiration and ethylene production by 1-MCP treatment during ripening following harvest and cold storage was associated to a slow rate of fruit softening. 1-MCP treatment also delayed the loss of titratable acidity and changes of flesh and skin color, whereas it had little or no effect on soluble solids content. 1-MCP effects were concentrationand storage duration-dependent and, generally, a saturation fruit response to 1-MCP occurred between 0.5 and 1.0 µL L -1 . During ripening, 1-MCP treated fruits attained quality similar to that of controls. Results indicated that 1-MCP treatment may extend shelf life (23 o C) and storage life (1 o C) of 'Laetitia' plums by approximately six and 20 days, respectively.Index terms: Prunus salicina, fruit pulps, firmness, shelf life, fruit, colour. Efeitos da inibição da ação do etileno na maturação e qualidade de ameixas 'Laetitia' após a colheita e armazenagem refrigeradaResumo -A inibição da ação do etileno pelo 1-metilciclopropeno (1-MCP) prolonga a vida de prateleira e de armazenagem de vários frutos climatérios. Entretanto, 1-MCP parece ter efeitos limitados em frutas de caroço dependendo da espécie e cultivar. Os efeitos do 1-MCP na maturação e qualidade de ameixas 'Laetitia' foram determinados durante a maturação a 23 o C após a colheita e após a armazenagem refrigerada. Ameixas (Prunus salicina, cv. Laetitia) foram colhidas em estádio pré-climatério, resfriadas a 2 o C em 36 horas da colheita e então tratadas com 1-MCP nas doses de 0; 0,05; 0,10; 0,50 ou 1,00 µL L -1 a 1°C por 24 horas. Após o tratamento os frutos foram mantidos a 23 o C por 16 dias ou armazenados a 1 o C por 50 dias. Os frutos foram removidos da câmara de armazenagem refrigerada a cada 10 dias e então deixados a amadurecer a 23°C, por cinco dias. O retardamento do climatério respiratório e da produção de etileno pelo tratamento 1-MCP durante a maturação após a colheita e após a armazenagem refrigerada foi associado à redução da taxa de amolecimento da polpa dos frutos. O tratamento 1-MCP também retardou a perda da acidez titulável e as mudanças de coloração da polpa e da epiderme, mas teve pequeno ou nenhum efeito sobre o teor de açúcares solúveis. Os efeitos do 1-MCP dependeram da sua concen...

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Section: Resultsmentioning

confidence: 99%

Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

Argenta

Krammes

Megguer

et al. 2003

Pesq. agropec. bras.

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“…However, two distinct patterns of ripening, depending on cultivars of Japanese plum, were observed by Abdi et al (1997). Cultivars 'Gulfruby' and 'Beauty' showed a typical climacteric pattern while cultivars 'Shiro' and 'Rubyred' exhibited a suppressed-climacteric behaviour.…”

Section: Fruit Ripeningmentioning

confidence: 99%

“…Ripening was observed to be more rapid in fruits such as apple, purple passion fruit and plum (Prunus salicina Lindl.) when they were detached from the tree (Blanpied 1993;Shiomi et al 1996;Abdi et al 1997). Study by Lin and Walsh (2008) on apple fruits indicated that the "tree factor" mediated effect on ripening is cultivar dependent and also linked with the growing/ripening season of the fruit.…”

Section: Fruit Ripeningmentioning

confidence: 99%

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

2011

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The process of fruit ripening is normally viewed distinctly in climacteric and non-climacteric fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show climacteric as well as non-climacteric behaviour depending on the cultivar or genotype. Investigations on in planta levels of CO 2 and ethylene at various stages of fruits during ripening supported the role and involvement of changes in the rate of respiration and ethylene production in non-climacteric fruits such as strawberry, grapes and citrus. Non-climacteric fruits are also reported to respond to the exogenous application of ethylene. Comparative analysis of plant-attached and plant-detached fruits did not show similarity in their ripening behaviour. This disparity is being explained in view of 1. Hypothetical ripening inhibitor, 2. Differences in the production, release and endogenous levels of ethylene, 3. Sensitivity of fruits towards ethylene and 4. Variations in the gaseous microenvironment among fruits and their varieties. Detailed studies on genetic and inheritance patterns along with the application of '-omics' research indicated that ethylene-dependent and ethylene-independent pathways coexist in both climacteric and non-climacteric fruits. Auxin levels also interact with ethylene in regulating ripening. These findings therefore reveal that the classification of fruits based on climacteric rise and/or ethylene production status is not very distinct or perfect. However, presence of a characteristic rise in CO 2 levels and a burst in ethylene production in some non-climacteric fruits as well as the presence of system 2 of ethylene production point to a ubiquitous role for ethylene in fruit ripening.

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“…Similarly, some plum cultivars have been classified as climacteric e.g. 'Pioneer', 'Sapphire', 'Gulferby', 'Beauty', 'Santa Rosa', 'Black Star' and 'Black Diamond' with a very sharp rise in ethylene production and respiration rates, and others like 'Shiro' and 'Ruby Red', 'Songold' and 'Golden Japan' without any rapid increase in ethylene production and respiration rates, and are characterised as suppressed climacteric [8,[28][29][30]. In the present study, the increase in ethylene production in climacteric cultivars was also accompanied by higher ACS activity that indicated an increase of ACC level as well as ACO activity as has been observed in some other climacteric fruits [5,26].…”

Section: Activities Of Acs and Aco Enzymes And Acc Contentmentioning

confidence: 99%

“…Sugars and soluble solids accumulate during the last stage of fruit growth and development. Organic acid first increases and then gradually decreases with fruit maturity [5,8]. During the early stage of plum growth the phenolic constituents of fruit remain high and then decrease with advancement in fruit maturity and finally at harvest exhibit very little change [9].…”

Section: Introductionmentioning

confidence: 99%

Differences in fruit growth and ripening of early-, mid- and late-season maturing Japanese plum cultivars

Khan

2016

Fruits

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-Introduction. Plum cultivars exhibit differences in their fruit quality; however, very little is known about the changes in fruit growth and quality of plum cultivars maturing in different seasons. This study was conducted to contribute to a better understanding of the fruit growth and ripening behavior of Japanese plum (Prunus silicina Lindl.) varieties according to their maturing season. Materials and methods. Three Japanese plum cultivars were studied: early-['Black Amber' (BA)], mid-['Amber Jewel' (AJ)] and late-season ['Angelino' (AG)] maturing. The increase in fruit weight and diameter was determined from days after full bloom (DAFB) to harvest, whilst changes in fruit pulp, skin and seed dry weights, fruit firmness, soluble solid contents (SSC), and titratable acidity (TA) were studied during days after stone hardening (DASH). Ethylene production, respiration rate, activities of 1-aminocyclopropane-1-carboxylic acid synthase (ACS) and 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) enzymes, fruit firmness, fruit color, SSC, TA, ascorbic acid, total antioxidant and carotenoid contents were determined at alternate days during fruit ripening. Results and discussion. All plum cultivars exhibited three distinct phases of fruit growth and development in the DAFB. The AG fruit exhibited the longest duration of phase-III, about 64 days and 12 days more, as compared with BA and AJ fruits, respectively. Fruit skin dry weight (%) was higher for AG fruit, whilst, AJ and BA fruits exhibited the highest increase in seed and pulp dry weight (%) during DASH. The BA and AJ fruits showed climacteric fruit ripening with a sharp rise in ACS and ACO enzymes; whereas AG fruit showed suppressed climacteric ripening. During the fruit ripening period AG fruit remained more firm with higher SSC, and SCC:TA ratio as compared with BA and AJ fruits. The level of ascorbic acid (24.8 mg 100 g −1 ) was higher in AG fruit. Whilst, total carotenoids (0.66 mg 100 g −1 ) and total antioxidants (215 µmol Trolox 100 g −1 ) were higher in AJ and BA fruit respectively. Conclusion. The physico-chemical changes during fruit ripening vary with cultivar and are associated with the level of endogenous ethylene production. Japanese plum cultivars exhibit varying levels of SSC, SSC:TA ratio, levels of individual and total antioxidants of their ripe fruits.

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Ripening behaviour and responses to propylene in four cultivars of Japanese type plums

Cited by 105 publications

References 15 publications

Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

Differences in fruit growth and ripening of early-, mid- and late-season maturing Japanese plum cultivars

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