Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of �Rojo Brillante� Persimmon Fruit

• Autores: Benito Orihuel Iranzo, Marcelo Miranda, L. Zacarías, M. Lafuente
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 16, Nº 2, 2010, págs. 159-168
• Idioma: inglés
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• Resumen

  • The effects of storage temperature, inhibition of ethylene action by treatment with 1-methylcyclopropene (1-MCP) and ultra low oxygen (ULO) atmosphere on chilling injury (CI), fruit firmness and ethylene production in the astringent �Rojo Brillante� persimmon fruit were investigated. CI symptoms were manifested as a very dramatic loss of firmness after fruit transfer from cold storage to shelf-life conditions (18 °C). During cold storage, fruit softening appeared more rapidly in fruit stored at the intermediate temperature of 10 °C than at 1°C or 14.5 °C. Ethylene production increased with storage time at the chilling temperature (1 °C) but a sharp increase took place upon fruit transfer from 1 °C to ambient temperature. This ethylene increase was accompanied by a loss of fruit firmness associated with chilling damage development. A pre-treatment with the competitive inhibitor of ethylene action 1-MCP, at 1 µL/L, reduced firmness loss and mitigated CI damage but considerably increased ethylene production in fruit transferred to shelf-life conditions after a prolonged cold storage period. Collectively, these results suggest a role of ethylene in the reduction of flesh firmness and consequently in the induction of CI in persimmon fruit. Moreover, ethylene exerts a negative feedback regulation of cold-induced ethylene biosynthesis. Storage of �Rojo Brillante� persimmon fruit under ULO (1.3�1.8% O2, v/v) atmosphere did not affect the incidence of CI but reduced fruit astringency, suggesting that ULO may be an alternative postharvest storage system for �Rojo Brillante� persimmon fruit.