Responses of banana fruit to treatment with 1-methylcyclopropene

被引:154
作者
Jiang, YM [1 ]
Joyce, DC
Macnish, AJ
机构
[1] Chinese Acad Sci, S China Inst Bot, Guangzhou 510650, Peoples R China
[2] Cranfield Univ, Silsoe Coll, Postharvest Technol Grp, Bedford MK45 4DT, England
[3] Univ Queensland, Gatton Coll, Sch Land & Food, St Lucia, Qld 4345, Australia
关键词
banana; binding site; ethylene; 1-methylcyclopropene; softening;
D O I
10.1023/A:1006222631666
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
Experiments were conducted to determine levels of 1-methylcyclopropene (1-MCP) exposure needed to prevent ethylene-stimulated banana fruit ripening, characterise responses of ethylene-treated fruit to subsequent treatment with 1-MCP, and to test effects of subsequent ethylene treatment on 1-MCP-treated fruit softening. Fruit softening was measured at 20 degrees C and 90% relative humidity. One hour exposure at 20 degrees C to 1000 nl 1-MCP/l essentially eliminated ethylene-stimulated ripening effects. Exposure for 12 h at 20 degrees C to just 50 nl 1-MCP/l was similarly effective. Fruit ripening initiated by ethylene treatment could also be delayed with subsequent 1-MCP treatment. However, 1-MCP treatment only slowed down ripening of ethylene-treated fruit when applied at 1 day after ethylene and was ineffective when applied 3 or 5 days after ethylene treatment. The ripening response of fruit treated with 1-MCP and subsequently treated with ethylene varied with interval time between 1-MCP and ethylene treatments. As time increased, the response of 1-MCP-treated fruit to ethylene was enhanced. Responses to 0.1, 1, 10 or 100 mu l ethylene/l concentrations were similar. Enzyme kinetic analysis applied to 1-MCP effects on ethylene-induced softening of banana fruit suggested that 1-MCP inhibition is by noncompetitive antagonism of ethylene binding.
引用
收藏
页码:77 / 82
页数:6
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