Papaya (Carica papaya L.) is sensitive to low temperature and easy to be subjected to chilling injury, which causes fruit ripening disorder. This study aimed to investigate the relationship between the expression of genes related to ethylene and fruit ripening disorder caused by chilling injury. Papaya fruits were firstly stored at 7°C and 12°C for 25 and 30 days, respectively, then treated wit...

in this study the effects of plant growth regulators including; ga3 (0 and 50 mg/l) and ethephon (0 and 500 mg/l) were studied on the quality properties of two grape cultivars (perlette and yaghuti). at the harvest time, some physicochemical characteristics such as fruit cluster weight, fruit diameter, length, volume and l/d ratio, flesh firmness, fresh weight, ta, ph, tss and fruit color were ...

An important aspect of the ripening process of tomato fruit is softening. Softening is accompanied by hydrolysis of the pectin in the cell wall by pectinases, causing loss of cell adhesion in the middle lamella. One of the most significant pectin-degrading enzymes is polygalacturonase (PG). Previous reports have shown that PG in tomato may exist in different forms (PG1, PG2a, PG2b, and PGx) com...

Fresh-cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears. Pear fruit ripeness, based on flesh firmness of 44 to 58 N, is optimal for fresh-cut pear slice processing. Pear slices derived from smaller size fruit (122 to 135 g) have greater cut surface discoloration and deteriorate more rapidly than slices derived ...

In peach (Prunus persica L. Batsch.) the degradation of the pectic compounds of the cell wall is considered to be the principal component responsible for fruit softening. Many genes encoding enzymes acting on the different polymers of the pectic matrix have been shown to be highly expressed during the late phases of softening, with polygalacturonase being the most important. Nevertheless, it is...

IT has long been maintained that pectose, or proto-pectin as it is called by some authors, is an insoluble constituent of plant tissues, associated with cellulose in the cell-walls but exhibiting none of the properties of that substance. It has also been claimed by the majority of investigators that during the ripening of fruit, pectose decomposes into a soluble form, generally known as pectin,...

‘Fuyu’ perisimmon fruit were treated with 500 nL L 1-methylcyclopropene (1-MCP) for 24 h at 20 8C and then stored at 4 8C for 45 days to investigate the effects of 1-MCP on chilling injury (CI) during storage at 4 8C. Persimmon fruit developed CI, manifested as rapid softening and external and internal browning. Injury symptoms were reduced by 1-MCP treatment. 1-MCP also delayed increases in re...