Characteristics of fruit softening in Japanese persimmon 'Saijo'

被引：13

作者：

Itamura, H ^{[1
]}

Ohno, Y ^{[1
]}

Yamamura, H ^{[1
]}

机构：

[1] Shimane Univ, Dept Agr, Matsue, Shimane 690, Japan

来源：

FIRST INTERNATIONAL PERSIMMON SYMPOSIUM | 1997年 / 436期

关键词：

ACC dependent ethylene synthesis; Diospyros kaki; divalent cations; fruit maturity; Japanese persimmon 'Saijo'; polyamine; rapid fruit softening; tropolone;

D O I：

10.17660/ActaHortic.1997.436.20

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The fruit of Japanese persimmon 'Saijo' softens more rapidly than other cultivars after the removal of astringency. The object of this study is to clarify the characteristics of fruit softening in Japanese persimmon 'Saijo'. Ethylene production rate of the fruit after harvest decreased rapidly according to the degree of maturity at harvest time. The shelf life of fruit in the mature stage was prolonged by 20 days compared to fruit in the immature stage because of its low production of ethylene. On the other hand, the fruit treated with dry ice for the removal of astringency softened rapidly regardless of degree of fruit maturity. The shelf life of the treated fruit was only 4 days following the release of the treatment at every harvest stage because of the stimulation of ethylene production. Ethylene is thought to be synthesized in Japanese persimmon fruit via the pathway proposed by Yang and Adams (1980) because ethylene synthesis was inhibited by divalent cations such as Co2+ Cu2+ and Zn2+ tropolone (a chelating agent), and polyamine.

引用

页码：179 / 188

页数：10