Commercial Ripening of Cannery Pears with Ethylene
نویسندگان
چکیده
منابع مشابه
Temperature and exposure time during ethylene conditioning affect ripening of Bartlett pears.
Freshly harvested early- and mid-season Bartlett pears (Pyrus communis) were treated with ethylene (air plus 10 Pa C(2)H(4)) or air at 5, 10, and 20 degrees C for 24 and 48 h (experiment 1) and at 5 and 10 degrees C for 48, 72, and 96 h and at 20 degrees C for 24 h (experiment 2). Following C(2)H(4) or air treatment at different temperatures and durations, pears were transferred to 20 degrees C...
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Ripening reactions in pears (Pyrus communis L.) were differentially affected by an aminoethoxy analog of rhizobitoxine (l-2-amino-4-[2-aminoethoxy]-trans-3-butenoic acid) (AAR). Ethylene production of both ;Anjou' and ;Bartlett' pears was inhibited by AAR. Decrease in firmness, increase in protein N and soluble pectin were delayed by AAR in ;Anjou' but not in ;Bartlett' pears. While loss in mal...
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Previous work by the writers (6) has shown that the ripening rate of newly picked pears can be markedly stimulated by ethylene or gases of similar properties naturally evolved, but fruit treated after being held for prolonged periods of cold storage is not similarly affected. As a tentative explanation of these differences, it was suggested that the effects of ethylene are confined to a pre-rip...
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There have arisen two schools of thought concerning the role of ethylene in fruit maturation: the classic view of Kidd and West (26) and Hansen (22) that ethylene is a ripening hormone, and a recent interpretation by Biale et al. (7, 3, 4) that it is a by-product of the ripening process. The original presentation of the by-product theory in this journal (7) was tempered with the reminder that 0...
متن کاملCharacterization of ethylene biosynthesis associated with ripening in banana fruit.
We investigated the characteristics of ethylene biosynthesis associated with ripening in banana (Musa sp. [AAA group, Cavendish subgroup] cv Grand Nain) fruit. MA-ACS1 encoding 1-aminocyclopropane-1-carboxylic acid (ACC) synthase in banana fruit was the gene related to the ripening process and was inducible by exogenous ethylene. At the onset of the climacteric period in naturally ripened fruit...
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ژورنال
عنوان ژورنال: HortTechnology
سال: 1999
ISSN: 1063-0198,1943-7714
DOI: 10.21273/horttech.9.3.416