Details

Autor(en) / Beteiligte

• Villarreal, Natalia M
• Bustamante, Claudia A
• Civello, Pedro M
• Martínez, Gustavo A

Titel

Effect of ethylene and 1-MCP treatments on strawberry fruit ripening

Ist Teil von

• Journal of the science of food and agriculture, 2010-03, Vol.90 (4), p.683-689

Ort / Verlag

Chichester, UK: John Wiley & Sons, Ltd

Erscheinungsjahr

2010

Link zum Volltext

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• BACKGROUND: Strawberry is a soft fruit, considered as non-climacteric, being auxins the main hormones that regulate the ripening process. The role of ethylene in strawberry ripening is currently unclear and several studies have considered a revision of the possible role of this hormone.RESULTS: Strawberry fruit were harvested at the white stage and treated with ethephon, an ethylene-releasing reagent, or 1-methylcyclopropene (1-MCP), a competitive inhibitor of ethylene action. The effects of the treatments on fruit quality parameters and on the activity of enzymes related to anthocyanin synthesis and cell wall degradation were evaluated. Some aspects of ripening were accelerated (anthocyanin accumulation, total sugar content and increment of phenylalanine ammonia-lyase (PAL; EC 4.3.1.24) and β-galactosidase (EC 3.2.1.23) activities), while others were repressed (chlorophyll levels and increment of endo-1,4-β-glucanase (EC 3.2.1.4) and β-xylosidase (EC 3.2.1.37) activities) or unchanged (reducing sugar content, pH, titratable acidity and α-L-arabinofuranosidase (EC 3.2.1.55) activity) by ethylene. 1-MCP treatment caused the opposite effect. However, its effects were more pronounced, particularly in anthocyanin accumulation, phenolics, PAL and polygalacturonase (EC 3.2.1.15 and EC 3.2.1.67) activities.CONCLUSION: These observations probably indicate that strawberry produces low levels of ethylene that are sufficient to regulate some ripening aspects.