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Статті в журналах з теми "Delay ripening"
1
Civello, Pedro Marcos, Gustavo Adolfo Martínez, Alicia Raquel Chaves, and María Cristina Añón. "Heat Treatments Delay Ripening and Postharvest Decay of Strawberry Fruit." Journal of Agricultural and Food Chemistry 45, no. 12 (December 1997): 4589–94. http://dx.doi.org/10.1021/jf9700337.
Повний текст джерела
2
Kuhn, Nathalie, Claudio Ponce, Macarena Arellano, Alson Time, Boris Sagredo, José Manuel Donoso, and Lee A. Meisel. "Gibberellic Acid Modifies the Transcript Abundance of ABA Pathway Orthologs and Modulates Sweet Cherry (Prunus avium) Fruit Ripening in Early- and Mid-Season Varieties." Plants 9, no. 12 (December 18, 2020): 1796. http://dx.doi.org/10.3390/plants9121796.
Повний текст джерелаАнотація:
Several phytohormones modulate ripening in non-climacteric fruits, which is triggered by abscisic acid (ABA). Gibberellins (GAs) are present during the onset of ripening in sweet cherry fruits, and exogenous gibberellic acid (GA3) application delays ripening, though this effect is variety-dependent. Although an ABA accumulation delay has been reported following GA3 treatment, the mechanism by which GA modulates this process has not been investigated at the molecular level in sweet cherry. Therefore, the aim of this work is to analyze the effect of GA3 on the fruit ripening process and the transcript levels of ABA pathway orthologs in two varieties having different maturity time phenotypes. The early-season variety had a rapid transition from yellow to pink fruit color, whereas pink color initiation took longer in the mid-season variety. GA3 increased the proportion of lighter colored fruits at ripeness in both varieties, but it produced a delay in IAD—a ripening index—only in the mid-season variety. This delay was accompanied by an increased transcript abundance of PavPP2Cs, which are putative negative regulators of the ABA pathway. On the other hand, the early-season variety had increased expression of PavCYP707A2—a putative ABA catabolic gene–, and reduced transcript levels of PavPP2Cs and SnRK2s after the GA3 treatment. Together these results show that GA modulates fruit ripening, exerting its action in part by interacting with the ABA pathway in sweet cherry.
3
Raharjani, Sophie Anggitta Raharjani, Afandi Faris Aiman, Meirifa Rizanti, Devy Naviana Devy Naviana, Kevin Amadeus Sumendap Kevin Amadeus Sumendap, and Rizkita Rachmi Esyanti Rizkita Rachmi Esyanti. "Bamboo Fruit Storage Chamber (FSC) Equipped with Ethylene-Degrading Manganese Doped Titanium Oxide Nanomaterial as Storage for Banana (Musa acuminata)." Sains Malaysiana 51, no. 9 (September 30, 2022): 2885–95. http://dx.doi.org/10.17576/jsm-2022-5109-12.
Повний текст джерелаАнотація:
As a climacteric fruit, banana undergoes rapid ripening induced by the hormone ethylene, which is produced by autocatalytic reactions. Titanium dioxide is a photocatalytic compound with the ability to degrade ethylene to water and carbon dioxide. This compound can be used to control the concentration of ethylene inside storage chambers to delay the ripening process of bananas in storage. A passive modified atmosphere is another method to delay ripening by using storage spaces with limited air flow. This study attempts to investigate the performance of TiO2-Mn and bamboo fruit storage chamber (FSC) to delay the ripening of bananas by measuring characteristic physiological changes for 7 days which included ethylene accumulation in storage space, rate of ethylene production, rate of respiration, starch content, and soluble sugar content. The results show that the use of FSC in combination with TiO2-Mn can be used to delay the ripening of bananas. This study also investigated the effect of volumetric occupation to the efficacy of FSC by varying the number of banana fingers in storage and varying the volume of the chamber. While the volume of the FSC did not produce a significant difference in performance, the number of bananas stored in each FSC greatly influenced the delay-ripening ability of FSC with TiO2-Mn. At the end of the study, a profile plotted with MATLAB is presented to show the relationship of ethylene concentration in FSC in respect to storage time and number of fingers stored.
4
Santesteban, Luis Gonzaga, Carlos Miranda, Jorge Urrestarazu, Maite Loidi, and José Bernardo Royo. "Severe trimming and enhanced competition of laterals as a tool to delay ripening in Tempranillo vineyards under semiarid conditions." OENO One 51, no. 2 (May 15, 2017): 191–203. http://dx.doi.org/10.20870/oeno-one.2017.51.2.1583.
Повний текст джерелаАнотація:
Aim: An advance in grapevine phenological stages (including ripening) is occurring worldwide due to global warming and, in the hottest seasons, already results in a lack of synchrony between sugar and phenolic ripeness, leading to unbalanced wines. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through cultural practices, particularly under warm growing conditions, where these effects are more deleterious. The aim of this work is to evaluate to which extent severe trimming and enhanced competition of laterals can delay ripening in Tempranillo vineyards under semiarid conditions.Methods and results: The experiment took place during two consecutive seasons in Traibuenas (Navarra, Spain) in a cv. ‘Tempranillo’ vineyard trained to a vertical shoot positioned (VSP) spur-pruned bilateral cordon. Severe mechanical pruning was performed ca. 3 weeks after fruit-set in order to reduce leaf-to-fruit ratio, and in the trimmed plants, three irrigation doses were applied until harvest aiming at enhancing lateral growth, hypothesized to compete with ripening. All measurements were performed in six 10-vine replicates per treatment. Trimming significantly reduced leaf area and yield, resulting in higher water availability in trimmed plants. The whole ripening process was delayed by trimming: mid-veraison was delayed by about 5 days, and the delay in sugar accumulation and acid degradation was longer, differences being more marked in malic than in tartaric acid concentration. The use of increased irrigation levels compensated the losses in yield caused by trimming, enhanced laterals’ growth and implied an additional delay in ripening.Conclusion: trimming and increased irrigation had an additive effect in terms of delaying ripening, and they can be used jointly when that delay is needed.Significance and impact of the study: this study proves the potentiality of the joint use of trimming and increased irrigation to delay ripening, although it is necessary to analyze the implications the obtained delay has on other quality aspects. The lower anthocyanin and phenolic values observed in trimmed vines were not solely due to delayed ripening, as lower values were observed even when data were compared for a given total soluble solid content.
5
Li, Hu, Han Wu, Qi Qi, Huihui Li, Zhifei Li, Shen Chen, Qiangqiang Ding, et al. "Gibberellins Play a Role in Regulating Tomato Fruit Ripening." Plant and Cell Physiology 60, no. 7 (May 9, 2019): 1619–29. http://dx.doi.org/10.1093/pcp/pcz069.
Повний текст джерелаАнотація:
AbstractAlthough exogenous applications of gibberellins (GAs) delay tomato ripening, the regulatory mechanisms of GAs in the process have never been well recognized. Here, we report that the concentration of endogenous GAs is declined before the increase of ethylene production in mature-green to breaker stage fruits. We further demonstrate that reductions in GA levels via overexpression of a GA catabolism gene SlGA2ox1 specifically in fruit tissues lead to early ripening. Consistently, we have also observed that application of a GA biosynthetic inhibitor, prohexadione-calcium, at the mature-green stage accelerates fruit ripening, while exogenous GA3 application delays the process. Furthermore, we demonstrate that ethylene biosynthetic gene expressions and ethylene production are activated prematurely in GA-deficient fruits but delayed/reduced in exogenous GA3-treated WT fruits. We also show that the GA deficiency-mediated activation of ethylene biosynthesis is due to the activation of the ripening regulator genes RIN, NOR and CNR. In conclusion, our results demonstrate that GAs play a negative role in tomato fruit ripening.
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Santesteban, Luis Gonzaga, Carlos Miranda, Jorge Urrestarazu, Maite Loidi, and José Bernardo Royo. "Severe trimming and enhanced competition of laterals as a tool to delay ripening in Tempranillo vineyards under semiarid conditions." OENO One 51, no. 2 (May 15, 2017): 191. http://dx.doi.org/10.20870/oeno-one.2016.0.0.1583.
Повний текст джерелаАнотація:
<p style="text-align: justify;"><strong>Aim:</strong> An advance in grapevine phenological stages (including ripening) is occurring worldwide due to global warming and, in the hottest seasons, already results in a lack of synchrony between sugar and phenolic ripeness, leading to unbalanced wines. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through cultural practices, particularly under warm growing conditions, where these effects are more deleterious. The aim of this work is to evaluate to which extent severe trimming and enhanced competition of laterals can delay ripening in Tempranillo vineyards under semiarid conditions.</p><p style="text-align: justify;"><strong>Methods and results:</strong> The experiment took place during two consecutive seasons in Traibuenas (Navarra, Spain) in a cv. ‘Tempranillo’ vineyard trained to a vertical shoot positioned (VSP) spur-pruned bilateral cordon. Severe mechanical pruning was performed ca. 3 weeks after fruit-set in order to reduce leaf-to-fruit ratio, and in the trimmed plants, three irrigation doses were applied until harvest aiming at enhancing lateral growth, hypothesized to compete with ripening. All measurements were performed in six 10-vine replicates per treatment. Trimming significantly reduced leaf area and yield, resulting in higher water availability in trimmed plants. The whole ripening process was delayed by trimming: mid-veraison was delayed by about 5 days, and the delay in sugar accumulation and acid degradation was longer, differences being more marked in malic than in tartaric acid concentration. The use of increased irrigation levels compensated the losses in yield caused by trimming, enhanced laterals’ growth and implied an additional delay in ripening.</p><p style="text-align: justify;"><strong>Conclusion: </strong>trimming and increased irrigation had an additive effect in terms of delaying ripening, and they can be used jointly when that delay is needed.</p><p style="text-align: justify;"><strong>Significance and impact of the study:</strong> this study proves the potentiality of the joint use of trimming and increased irrigation to delay ripening, although it is necessary to analyze the implications the obtained delay has on other quality aspects. The lower anthocyanin and phenolic values observed in trimmed vines were not solely due to delayed ripening, as lower values were observed even when data were compared for a given total soluble solid content.</p>
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Wills, RBH, S. Sirivatanapa, and Sirivatanapa Somjate. "Evaluation of postharvest infiltration of calcium to delay the ripening of avocados." Australian Journal of Experimental Agriculture 28, no. 6 (1988): 801. http://dx.doi.org/10.1071/ea9880801.
Повний текст джерелаАнотація:
Postharvest vacuum infiltration of calcium into mature but unripe Hass and Fuerte avocados obtained from 80 growers in the 3 major growing districts in Australia over 2 seasons delayed the time to ripen compared with untreated fruit; but the magnitude of the response varied. Hass fruit from 66% of growers in the Murray Valley showed a significant delay in ripening and the average increase in fruit from all growers was 45% over that of untreated fruit. The response of Fuerte fruit was similar between districts, with an average delay in ripening time of about 30% and with fruit from 60% of growers having a significant increase. Hass fruit from North Queensland and northern New South Wales gave the lowest average delay in ripening of about 10% and an increased delay was significant for fruit from 25% of growers. The quality of ripe Hass fruit was not affected by calcium infiltration, whereas a slight decrease in the quality of Fuerte fruit was observed.
8
Osuna-Garcia, Jorge A., Jeffrey K. Brecht, Donald J. Huber, and Yolanda Nolasco-Gonzalez. "Aqueous 1-Methylcyclopropene to Delay Ripening of ‘Kent’ Mango With or Without Quarantine Hot Water Treatment." HortTechnology 25, no. 3 (June 2015): 349–57. http://dx.doi.org/10.21273/horttech.25.3.349.
Повний текст джерелаАнотація:
Gaseous 1-methylcyclopropene (1-MCP) delays mango (Mangifera indica) fruit ripening, but requires 12 hours of application in sealed containers. In some fruit species, aqueous formulation applied as a postharvest dip for only 1 to 5 minutes has shown the same effectiveness as gaseous 1-MCP. This research was conducted to determine the effectiveness of aqueous 1-MCP on delay of the ripening process, extension of shelf life, and maintenance of fruit quality of ‘Kent’ mango fruit with or without quarantine hot water treatment (QHWT). Three experiments were conducted during the 2013 season in Mexico and Florida and during the 2014 season in Mexico. Aqueous 1-MCP caused delay of fruit ripening as shown by maintenance of fruit firmness, attenuation of flesh color development, and delayed increase of total soluble solids (TSS). However, it had a negative interaction with QHWT, causing surface spots and lenticel blackening to develop during shipping simulation [3 weeks at 12 ± 1 °C, 90% ± 5% relative humidity (RH)] and market simulation (7 days at 22 ± 2 °C, 75% ± 10% RH). This negative interaction was less when 1-MCP was applied before QHWT, somewhat higher when 1-MCP was applied after QHWT, and most severe when 1-MCP was applied after QHWT + hydrocooling. By contrast, the ripening of fruit treated with 1-MCP without QHWT was delayed without affecting external appearance. Thus, 1-MCP may be more useful for mango markets that do not require mandatory QHWT.
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Kalantari, S., G. Samson, J. Makhlouf, and J. Arul. "378 Does Exposure to Hormic Dose of UV-C Light Affect the Ripening of Tomato Pericarp Disc?" HortScience 34, no. 3 (June 1999): 509B—509. http://dx.doi.org/10.21273/hortsci.34.3.509b.
Повний текст джерелаАнотація:
The application of ultraviolet light on fruit and vegetables is a promising new method to control storage diseases and to delay the onset of senescence. In this investigation, we studied the effects of hormic dose (1,4 Merg•cm-2) of UV-radiation on the ripening of tomato pericarp discs by measuring different characteristics of ripening and senescence during storage. We observed that UV-treatment induced significant delays of the red color development, chlorophyll degradation, and lycopene production compared to control discs. UV-treatment also retarded the decline of the chlorophyll-a fluorescence ratios Fv: Fm and *F : Fm′, two characteristics related, respectively, to the maximum and operational quantum yield of photosystem II electron transport. Furthermore, the climacteric ethylene peak was delayed in the treated discs. However, UV-treatment did not alter textural changes, and the respiratory climacteric peaks were observed concomitantly for both treated and untreated tomato discs. However, the respiratory rate was consistently higher in treated discs. These results indicate that UV irradiation of tomato pericarp discs delays some processes of ripening associated with chloroplast to chromoplast transition whereas other ripening processes seem unaffected.
10
Drake, Stephen R. "Elevated Carbon Dioxide Storage of `Anjou' Pears Using Purge-controlled Atmosphere." HortScience 29, no. 4 (April 1994): 299–301. http://dx.doi.org/10.21273/hortsci.29.4.299.
Повний текст джерелаАнотація:
`Anjou' pears (Pyrus communis L.) were placed in controlled-atmosphere (CA) storage immediately after harvest (<24 hours) or after a 10-day delay in refrigerated storage, and held there for 9 months at 1C. Oxygen in all atmospheres was 1.5% and CO2 was at either 1% or 3%. Atmospheres in the flow-through system were computer-controlled at ±0.1%. After removal from CA storage, pears were evaluated immediately and after ripening at 21C for 8 days. Pears stored in 3% CO2 were firmer, greener, and displayed less scald, internal breakdown, and stem-end decay than pears stored in 1% CO2. In addition, no internal discoloration of `Anjou' pears was evident when held with 3% CO2. `Anjou' pears held in 3%. CO2 retained the ability to ripen after long-term storage. A 10-day delay in atmosphere establishment had little or no influence on the long-term keeping quality or ripening ability of `Anjou' pears.
Дисертації з теми "Delay ripening"
1
Shalluf, Milad A. "Effect of post-harvest treatment on ripening and quality of tomato fruit using ozone : application of different ozone doses as controlled atmosphere storage for delay ripening and maintaining the quality of tomatoes and effect of ozone on antioxidant and sugar compounds at different stages of tomato fruit ripening." Thesis, University of Bradford, 2010. http://hdl.handle.net/10454/4448.
Повний текст джерелаАнотація:
Tomatoes are widely produced and consumed due to their nutritional content and versatility. However, the tomato is a soft fruit liable to damage and flavour deterioration. Hence, the main challenge for the tomato producing industry is to prevent the high loss incurred during harvest, handling and transportation of the crops. The objective of this study was to investigate the overall nutritional implication of controlled storage of tomatoes using ozone on the ripening process and the basic nutritional components of tomatoes. This investigation was also designed to focus on the effect of different ozone doses on the basic components and properties (carotenoids, ascorbic acid, total antioxidant activity and soluble sugars content) of the quality and dynamic maturity of tomatoes. Green tomatoes (Rio Grande) were treated in glass chambers with ozone enriched air [(air + 2, 7 and 21 mg O3/g tomato) and control (air only)] under humidity and temperature of 90-95% and 14-17 oC respectively. Tomatoes were sampled after 14 days of ozone treatment in the storage chamber and analyzed for different quality parameters (appearance, weight loss, Total Soluble Solids (TSS), titratable acidity, total ascorbic acid and carotene) of the ripening. The variety Elegance tomatoes were selected and the fruits were graded by colour and subjected to treatment with ozone (in doses 0 (clean air), 0.25, 0.50, and1.00 mg O3/g tomatoes) during storage for 6 days under the same humidity and temperature conditions. The fruits were analysed for carotenoids, ascorbic acid content, total antioxidant activity and soluble sugars. Analysis of the fruits clearly showed that ozone significantly delayed the development of colour on the surface, particularly in the low doses, and caused black spots on the surface of the tomatoes, particularly in higher ozone doses. Ozone did not affect the ascorbic acid and titratable acidity content. However ozone did reduce the Total Soluble Solids (TSS) by about 10% at the lowest ozone dose. A high inhibition of accumulation of carotenoids, particularly at low dose, of the tomatoes (Rio Grande) was also observed. Tomatoes (Elegance) under ozone treatments contained higher ß-carotene than those under the control treatment and lycopene content increased during storage in the red stage of tomato fruits. Ascorbic acid (AsA), dehydroascorbic acid (DHA) and the total of AsA and DHA concentrations, and ratios of redox (ASA/ (ASA + DHA) and DHA/AsA in pericarp and pulp of tomatoes tissue, did not show clear differences between the different treatments. The concentrations of the glucose and fructose increased in the tomatoes which were subjected to ozone treatments. Results from this study show that controlled atmosphere storage of tomatoes using ozone is a viable technique which warrants further study.
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Perry, Guenevere Diane. "Enhancing the Expression of Enzymes Used to Degrade Hydrocarbons and Cyanohydrins in Rhodococcus sp. DAP 96253 by Using Inducers such as Cobalt, Urea, and Propylene Gas; Also Enhances the Ability of the Bacteria to Delay the Ripening of Several Fruit Species." Digital Archive @ GSU, 2011. http://digitalarchive.gsu.edu/biology_diss/102.
Повний текст джерелаАнотація:
ABSTRACT
Recent studies have shown that R. rhodochrous DAP 96253 has the ability to delay the ripening of many climacteric fruit, by potentially degrading volatile compounds released by plant cells during the ripening process. Rhodococcus rhodochrous DAP 96253 cells were cultured on YEMEA medium supplemented with inducers, (16mM cobalt and 125mM urea), that over-expressed nitrile hydratase (NHase) and amidase (AMDase) enzymes. Cells were cultured on propylene/ ethylene as sole carbon source to induce alkene monooxygenase (AMO) like activity. Induced R. rhodochrous DAP 96253 cells displayed an 83% increase in final total dry weight compared to cells previously cultured on non-induced medium.
Induced R. rhodochrous DAP 96253 cells displayed a 53-85% increase in NHase activity after exposure to propylene/ethylene, and cells displayed a 24-53% increase in NHase activity after exposure to fruit. Non-induced R. rhodochrous DAP 96253 cells displayed a 1-5% increase in NHase activity after propylene/ethylene, and cells displayed an 18-38% increase in NHase activity after exposure to fruit. Propylene/ethylene induced nitrilase activity in non-induced R. rhodochrous DAP 96253cells.
Experimental results suggest that R. rhodochrous DAP 96253 may use NHase, amidase, nitrilase, and AMO like activity to delay ripening of climacteric fruit. Rhodococcus rhodochrous 96253 cells cultured on propylene/ethylene and cofactors (16mM cobalt and 125mM urea) displayed improved ability to delay ripening of fruit.
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Fontanesi, Camila Diniz. "Viabilidade da Brucella abortus durante a cura de queijo parmesão fabricado com leite experimentalmente contaminado." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-24092013-123301/.
Повний текст джерелаАнотація:
A legislação brasileira permite o uso de leite cru na fabricação de queijos curados se o período de cura for superior a 60 dias (a 5°C ou mais). Entretanto, não há evidência científica sólida de que durante a cura ocorre suficiente inativação de Brucella abortus, sob a perspectiva da segurança dos alimentos. Além disso, não há metodologia oficial para quantificação de brucelas em matriz alimentar. Desta forma este projeto propõe um protocolo para estudos da curva de decaimento de Brucella abortus durante a cura de queijos. Três partidas de queijo tipo parmesão foram feitas com leite tipo A pasteurizado, artificialmente contaminado com uma cepa pouco patogênica de Brucella abortus (1119-3). O queijo foi curado a 18°C e analisado a cada 3-4 dias até o 60º dia ou até que duas análises consecutivas fossem negativas. As amostras foram submetidas à pesquisa quantitativa de brucela em meio Farrel (36°C/3 dias). A média do Tempo de Redução Decimal (D18°C), ponderado pelas incertezas, foi de 4,31 ± 0,49 dias. Estes resultados são preliminares e é necessário realizar mais análises para gerar dados mais precisos sobre esse parâmetro, especialmente usando cepas de campo. O Tempo de Redução Decimal associado à cura do queijo é um parâmetro importante para os modelos de avaliação de risco da transmissão de brucelose pelo consumo de queijo.Brazilian legislation allows the use of raw milk to produce ripened cheeses, when the ripening period is over 60 days (at 5°C or above). However, there is not solid scientific evidence that the ripening process inactivates enough amounts of Brucella abortus, from the food safety perspective. In addition, there is no official methodology for brucela counting in food matrix. So, this project proposes a protocol to study the decay curve of Brucella abortus during cheese ripening. Three batches of parmesan type cheese were made with pasteurized milk artificially contaminated with a less pathogenic strain of Brucella abortus (1119-3). The cheese was ripened at 18°C and analyzed each 3-4 days until 60th or until two consecutive negative results. The samples were submitted to quantitative culture for brucela in Farrel medium (36°C/3 days). The average of Decimal Reduction Time (D18°C), weighted by uncertainties, was 4,31 ± 0,49 days. This is a preliminary result and we need to run more samples to generate more accurate data about this parameter, specially using field strains. The Decimal Reduction Time associated with ripening step is an important data to input risk assessment models for cheese-born brucelosis.
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Lee, Wei-Lun, and 李維倫. "Ethylene scavenging active package to delay climacteric fruits ripening." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/31660095097547310589.
Повний текст джерелаАнотація:
碩士輔仁大學
食品科學系
97
Postharvest fruits and vegetables continue many physiological processes, that causing difficulty in quality retention. Climacteric produce may undergo maturation to edible conditions after harvested, this phenomenon is called ripening. Ethylene is the predominant factor to govern the ripening process in climacteric fruits, therefore, use of ethylene scavenger and/or ethylene regulator is of importance to delay the ripening of climacteric fruits. The objective of this study was to develop an ethylene scavenging active package to remove ethylene. Surface modified polyolefins were employed to incorporate ethylene scavenger, and then ethylene scavenging active package. The results showed surface modified LDPE and/pr PP in associated with hot water soluble polyvinyl alcohol (PVA) was useful to prepare the active film. Increase of titanium dioxide (TiO2) content led to greater scavenging amount in TiO2 contained ethylene degrading film. The TiO2-activated carbon composite at 2:1 showed the greatest degradation among mixtures, and more efficient to scavenge ethylene compared to activated carbon-bentonite and/or activated carbon-palladium mixture scavengers. The present results suggest that ethylene scavenging active package fabricated by immobilization of TiO2 on PVA/surface modified PP is effective to remove ethylene in headspace. For the future study, ethylene degrading film activated by visible light is taken into account.
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Shih, Ya-Yun, and 施雅芸. "Exposure of 1-MCP to Delay Climacteric Fruits Ripening." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/29824816565181244822.
Повний текст джерелаАнотація:
碩士輔仁大學
食品科學系碩士班
101
Ripening of climacteric fruits are significantly affected by ethylene, use of 1-methylcyclopropene (1-MCP), an ethylene competitive inhibitor, is beneficial to suppress ripeness activated by ethylene, therefore, prevent quality loss. This study aimed to investigate the use of 1-MCP on respiration rate, skin color and texture change of climacteric fruits to prolong shelf life. A controlled release simulation was employed to introduce 1-MCP, and the quality of ethylene-treated fruit was monitored. Analyses of ethylene production, color development on skin, flesh firmness, oxygen and carbon dioxide contents, weight change were taken into account. Results showed that respiration rates of banana, kiwi and mango were decreased via simulated controlled-release 1-MCP. Shelf lives of banana and mango ranged 3-7 days at ambient temperature based on skin color and texture indicators, and a 50% increase in shelf lives was observed in the presence of 1-MCP. Exposure to 1 ppm ethylene significantly shortened those shelf lives to less than 3 and 7 days for banana and mango, respectively. Use of 0.06 and 1 ppm 1-MCP effectively inactivated ethylene-induced ripeness and retained fruit quality. Use of the same dosage of 1-MCP on banana, multi-exposure was found to be more effective on delaying ripeness compared to the single exposure. This was concluded that active packaging to controlledly release 1-MCP is beneficial to regulate ripeness.
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Moran, Martin. "Late pruning to delay maturity and preserve wine identity in Barossa Shiraz." Thesis, 2019. http://hdl.handle.net/2440/123406.
Повний текст джерелаАнотація:
Warming is shifting vine phenology, compressing harvests, and altering the balance of fruit traits relevant to wine. The aim of this thesis was to test late pruning as a tool to delay maturity of Shiraz in the Barossa Valley of Australia, and its impact on vine yield, and wine chemical and sensory attributes. Pruning at three phenological stages were compared: winter (control), budburst and 2-3 leaves emerged. Two trials were established. First, three pruning treatments were carried out during four consecutive seasons on the same vines, to evaluate carry-over effects. Second, two thermal regimes (heating with open-top chambers vs unheated control) was combined with three pruning times during three seasons. In general, late pruning treatments delayed maturity with neutral or positive effects for yield and berry traits without carry-over effects on phenology, yield, leaf area and berry traits. Further, late pruning shifted the onset of berry anthocyanin in relation to sugars and increased the anthocyanin to sugar ratio, improved wine phenolics and altered sensory attributes. In a context of warming, delaying pruning until 2-3 leaves have emerged can effectively spread the harvest and partially restore anthocyanin : sugar ratio, improve wine phenolics and preserve wine sensory attributes with no yield penalties.Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2019
Частини книг з теми "Delay ripening"
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Ziosi, V., A. M. Bregoli, C. Bonghi, A. Rasori, S. Biondi, G. Costa, and P. Torrigiani. "Jasmonates delay ripening by interfering with ethylene biosynthesis and perception and with polyamine accumulation in peach fruit." In Advances in Plant Ethylene Research, 109–10. Dordrecht: Springer Netherlands, 2007. http://dx.doi.org/10.1007/978-1-4020-6014-4_23.
Повний текст джерела
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Akamine, Ernest K., and James H. Moy. "Delay in Postharvest Ripening and Senescence of Fruits." In Preservation of Food by Ionizing Radiation, 129–58. CRC Press, 2018. http://dx.doi.org/10.1201/9781351075992-5.
Повний текст джерела
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ORTIZ-RODRIGUEZ, Lilia. "Irradiación en Alimentos." In Handbook Tecnologías Emergentes Aplicadas en Alimentos, 1–16. ECORFAN, 2022. http://dx.doi.org/10.35429/h.2022.1.1.16.
Повний текст джерелаАнотація:
The application of ionizing radiation on food is one of the most important contributions to food science and technology due to it improves food safety and shelf life. There are scientific studies about this emerging technology that demonstrate that food does not transform into radioactive products, on the contrary, the irradiation effects are minimal on their nutritional, sensory and texture quality. Non-ionizing radiation is found in most environments where humans beings are normally developed. Adverse health effects have not been found. Food, on the other hand, is subject to specific non-ionizing radiation doses such as visible light, infrared light, ultraviolet light, microwaves and accelerated electrons beams in order to destroy microorganisms such as virus or bacteria on food or agricultural products. Exposing food to radiation controls insect infestation, delays fruit ripening or avoids the appearance of any pathogen on the vegetables; it also reduces the proteins allergenicity on livestock products or seeds. Irradiated fruits are frequently sweeter than non-irradiated fruits. However, excessive irradiation doses may have adverse effects on food; for this reason, it is important to apply the normativity of the allowed dose. Some of the advantages of applying irradiation on food are energy saving, the improvement of flavour and texture, the increase of shelf life, the reduction of allergenicity, it is an alternative for avoiding chemical products or fumigants and it sterilizes food.
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Maun, M. Anwar. "Seed germination and seedling establishment." In The Biology of Coastal Sand Dunes. Oxford University Press, 2009. http://dx.doi.org/10.1093/oso/9780198570356.003.0010.
Повний текст джерелаАнотація:
For the transformation of a seed to a seedling complex physical and biochemical changes occur within a seed before germination can proceed. Germination is controlled by diverse seed dormancy mechanisms in plant species that delays germination until the conditions are most favourable for seed germination and seedling establishment (Thompson 1970). Baskin and Baskin (1998) identified four benefits for the evolution of seed dormancy in plants: (i) persistence in risky environments as seed banks, (ii) decreased intraspecific competition, (iii) improved chances of seedling establishment and (iv) increased fitness (seed production) of the individual and the species as a whole. They showed that seed dormancy may be caused by any one of physiological, morphological, physical, chemical and mechanical constraints or by a combination of more than one of these factors. For instance, seeds may possess an embryo with a physiological inhibiting mechanism, immature embryo, impermeable seed coat or may contain chemical inhibitors and hard woody fruit walls. In all of these cases seed dormancy is eventually broken by one or more of the following treatments: after ripening, heat treatment, cold temperature stratification, prolonged exposure to high temperatures, exposure to light, softening of seed coat by microbes or physical scarification, leaching of inhibiting chemicals, ageing of seeds and other subtle changes in the habitat. In temperate North America with snow cover during winter months the seeds of a large majority of sand dune species—Cakile edentula, Ammophila breviligulata, Calamovilfa longifolia, Iva imbricata, Croton punctatus, Uniola paniculata—and others require cold stratification at <4°C for 4–6 weeks to break their dormancy requirements. Seeds of some species such as A. breviligulata and U. paniculata that require cold stratification at the northern end of their range lose this requirement in the south (Seneca 1972). At southern locations exposure to high temperatures may be required to fulfil the dormancy requirements. Winter annuals, Vulpia ciliata, Cerastium atrovirens, Mibora minima and Saxifraga tridactylites, that grow and mature their seeds in early summer on sand dunes at Aberffraw, North Wales, require exposure to high soil temperatures to overcome a state of dormancy in a certain proportion of seeds at the time of dispersal (Carey and Watkinson 1993; Pemadasa and Lovell 1975).
Тези доповідей конференцій з теми "Delay ripening"
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Teng Jianwen, Huang Li, Liu Ying, and Wei Baoyao. "Choosing of the efficient hot-dip treatment conditions for reducing decay of mango ripening." In 2011 International Conference on New Technology of Agricultural Engineering (ICAE). IEEE, 2011. http://dx.doi.org/10.1109/icae.2011.5943948.
Повний текст джерела
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Hippola, H. M. W. M., Deepika Priyadarshani WaduMesthri, R. M. T. P. Rajakaruna, Lasith Yasakethu, and Mishenki Rajapaksha. "Machine learning based classification of ripening and decay stages of Mango (Mangifera indica L.) cv. Tom EJC." In 2022 2nd International Conference on Image Processing and Robotics (ICIPRob). IEEE, 2022. http://dx.doi.org/10.1109/iciprob54042.2022.9798722.
Повний текст джерелаЗвіти організацій з теми "Delay ripening"
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Lurie, Susan, David R. Dilley, Joshua D. Klein, and Ian D. Wilson. Prestorage Heat Treatment to Inhibit Chilling Injury and Delay Ripening in Tomato Fruits. United States Department of Agriculture, June 1993. http://dx.doi.org/10.32747/1993.7568108.bard.
Повний текст джерелаАнотація:
The research had two specific goals; (1) to develop and optimize a postharvest heat treatment and characterize the response of tomato to the heat and subsequent cold storage, and (2) to investigate the involvement of heat shock proteins (HSP) in resistance to chilling injury. For the first goal we have investigated many time-temperature treatments using dry heat and found that 48 h at 38oC is optimum for Israeli cultivars, while 48 h at 42oC worked better for American cultivars in preventing chilling injury. We have also compared hot water to hot air and found hot water to be effective, but less so than hot air. Membrane lipid composition in relation to chilling injury was investigated after hot water and hot air treatments. Investigation of fruit ripening found that mRNAs of ripening-related genes were inhibited by high temperature, but recovered during the subsequent storage period and allowed normal ripening to proceed. Sensory studies showed no difference in the taste of heated or nonheated fruit. Following the production of HSP in heated and stored fruit allowed us to determine that during low temperature storage the HSP remained present in the fruit tissue, and their presence was correlated with resistance to chilling injury. HSP clones have been isolated by both differential screening of a cDNA library of heated and chilled tomatoes (Israel) and by mRNA differential display (United States). These clones are being characterized.
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Pesis, Edna, and Mikal Saltveit. Postharvest Delay of Fruit Ripening by Metabolites of Anaerobic Respiration: Acetaldehyde and Ethanol. United States Department of Agriculture, October 1995. http://dx.doi.org/10.32747/1995.7604923.bard.
Повний текст джерелаАнотація:
The use of pretreatments for 24 h prior to storage, under anaerobic condtions, or in the presence of the natural metabolic products, acetaldehyde (AA) and ethanol, to delay fruit ripening, was found to be effective with several climacteric fruits, among them avocado, mango, peach and tomato. The delay in ripening of avocado, peach and tomato was accompanied by inhibition of ethylene production and of fruit softening. The maintenance of fruit firmness was associated with a decrease in the activities of cell-wall-degrading enzymes, including endoglucanases (Cx), polygalacturonases (PG) and b-galactosidases. In peaches the AA- and N2-treated fruits were firmer after 3 weeks storage and contained higher amount of insoluble pectin than untreated controls. We showed that AA vapors are able to inhibit ripening, ethylene production and ethylene induction in the presence of 1-amino-cyclopropane-1-carboxylic acid (ADD) in avocado and mango tissue. Ethylene induced by ACC is taken as an indicator of ACC oxidase activity. ACC oxidase activity in AA-treated avocado fruit was much lower than in the untreated fruit. In carnation flowers very little ethylene was produced by ethanol-treated flowers, and the normal increases in ACC content and ACC oxidase activity were also suppressed. Using kinetic studies and inhibitors of alcohol dehydrogenase (ADH), we showed that AA, not ethanol, was the active molecule in inhibiting ripening of tomato fruit. Application of anaerobiosis or anaerobic metabolites was effective in reduction of chilling injury (CI) in various plant tissues. Pretreatment with a low-O2 atmosphere reduced CI symptoms in avocado; this effect was associated with higher content of the free sylfhydryl (SH) group, and induction of the detoxification enzymes, catalase and peroxidase. Application of AA maintained firmer and brighter pulp tissue (non-oxidative), which was associated with higher free SH content, lower ethylene and ACC oxidase activities, and higher activities of catalase and peroxidase. Ethanol was found to reduce CI in other plant tissue. In roots of 24-h-old germinated cucumber seeds, exposure to 0.4-M ethanol shock for 4 h reduced chilling-induced ion leakage. In cucumber cotyledons it appears that alcohols may reduce CI by inducing stomata closure. In cotyledon discs held in N2 at 10C for 1 day, there accumulated sufficient endogenously synthesized ethanol to confer tolerance to chilling at 2.5C for 5 days.
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Chalutz, Edo, Charles Wilson, Samir Droby, Victor Gaba, Clauzell Stevens, Robert Fluhr, and Y. Lu. Induction of Resistance to Postharvest Diseases and Extension of Shelf-Life of Fruits and Vegetables by Ultra-Violet Light. United States Department of Agriculture, February 1994. http://dx.doi.org/10.32747/1994.7568093.bard.
Повний текст джерелаАнотація:
Following preliminary observations by one of the collaborating scientists on this project and the completion of a 1-year, BARD-supported feasibility study (IS-1908-90F), this 3-year BARD project has been executed. The main objectives of the research were to elucidate biochemical and pathological aspects of UV-induced resistance in fruits and vegetables, to characterize physical and biological variables of induced resistance and delay of ripening, and to explore the application of the treatment as a control practice of postharvest diseases and shelf-life extension of fruits and vegetables. Our findings, which are detailed in numerous joint publications, have shown that the effect of UV-C light on induction of resistance and delay of ripening is a general one and of wide oddurrence. Apart from surface sterilization of the commodity, the reduction of decay of different fungi has been associated with and induced resistance phenomenon which gradually builds up within 24 to 48 hours after the UV treatment and can be reversed by visible light. In citrus, induced resistance has been associated with increased activity of the enzymes phenylalanine ammonia-lyase and peroxidase, and with the levels of endglucanase and chitinase. In tomato, resistance was correlated with the production of high levels of tomatine. Our study of some molecular aspects of the induced resistance in grapefruit has revealed the induction of a cDNA which represents a gene encoding for an isoflavone reductase-like protein that, in legumes, has been associated with phytoalexin biosynthesis. This gene was cloned and sequenced. Delay of ripening was associated in tomato with inhibition of ethylene production, carotenoid synthesis, and chlorophyll degradation and with the presence of high levels of polyamines. In peach fruit epiphytic populations of a yeast increased following the UV treatment. Pilot-size treatment and packing lines were constructed in the US and Israel to test the application of the UV treatment on a semi-commercial scale. Although effective in reduction of decay and delay of ripening, a number of problems will have to be addressed before practical application of this methodology can be realized. The main issues are associated with the temporal and variable response to the treatment, and its relationship to the maturity and date of harvest of the commodity.
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Crisosto, Carlos, Susan Lurie, Haya Friedman, Ebenezer Ogundiwin, Cameron Peace, and George Manganaris. Biological Systems Approach to Developing Mealiness-free Peach and Nectarine Fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7592650.bard.
Повний текст джерелаАнотація:
Peach and nectarine production worldwide is increasing; however consumption is flat or declining because of the inconsistent eating quality experienced by consumers. The main factor for this inconsistent quality is mealiness or woolliness, a form of chilling injury that develops following shipping periods in the global fruit market today. Our research groups have devised various postharvest methods to prolong storage life, including controlled atmosphere and delayed storage; however, these treatments only delay mealiness. Mealiness texture results from disruption of the normal ripening process involving disassembly of cell wall material, and creates a soft fruit texture that is dry and grainy instead of juicy and smooth. Solving this problem is a prerequisite for increasing the demand for fresh peach and nectarine. Two approaches were used to reveal genes and their associated biochemical processes that can confer resistance to mealiness or wooliness. At the Volcani Center, Israel, a nectarine cultivar and the peach cultivar (isogenetic materials) from which the nectarine cultivar spontaneously arose, and at the Kearney Agricultural Center of UC Davis, USA, a peach population that segregates for quantitative resistance to mealiness was used for dissecting the genetic components of mealiness development. During our project we have conducted research integrating the information from phenotypic, biochemical and gene expression studies, proposed possible candidate genes and SNPs-QTLs mapping that are involved in reducing peach mealiness susceptibility. Numerous genes related to ethylene biosynthesis and its signal transduction, cell wall structure and metabolism, stress response, different transcription factor families were detected as being differentially accumulated in the cold-treated samples of these sensitive and less sensitive genotypes. The ability to produce ethylene and keep active genes involved in ethylene signaling, GTP-binding protein, EIN-3 binding protein and an ethylene receptor and activation of ethyleneresponsive fruit ripening genes during cold storage provided greater resistance to CI. Interestingly, in the functional category of genes differentially expressed at harvest, less chilling sensitive cultivar had more genes in categories related to antioxidant and heat sock proteins/chaperones that may help fruit to adapt to low temperature stress. The specific objectives of the proposed research were to: characterize the phenotypes and cell wall components of the two resistant systems in response to mealiness- inducing conditions; identify commonalities and specific differences in cell wall proteins and the transcriptome that are associated with low mealiness incidence; integrate the information from phenotypic, biochemical, and gene expression studies to identify candidate genes that are involved in reducing mealiness susceptibility; locate these genes in the Prunus genome; and associate the genes with genomic regions conferring quantitative genetic variation for mealiness resistance. By doing this we will locate genetic markers for mealiness development, essential tools for selection of mealiness resistant peach lines with improved fruit storability and quality. In our research, QTLs have been located in our peach SNPs map, and proposed candidate genes obtained from the integrated result of phenotypic, biochemical and gene expression analysis are being identified in our QTLs as an approach searching for consistent assistant markers for peach breeding programs.
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Prusky, Dov, Lisa Vaillancourt, and Robert Fluhr. Host Ammonification by Postharvest Pathogens and its Contribution to Fungal Colonization and Symptom Development. United States Department of Agriculture, December 2006. http://dx.doi.org/10.32747/2006.7592640.bard.
Повний текст джерелаАнотація:
Postharvest decay of fruits and vegetables caused by pathogenic and saprophytic fungi significantly impairs the quality and quantity of fresh produce brought to market. Consequently, there is considerable interest in identifying factors that determine the susceptibility of these commodities to pathogen infection. Insidious postharvest decays remain quiescent during fruit growth and harvest, but activate during the postharvest period. A key response to the physiological changes occurring during fruit ripening is the initiation of ammonium secretion by the pathogen. Ammonium ions at the infection site (ammonification) have subsequent effects on both the pathogen and the host. An accompanying alkalinization process resulting from ammonia accumulation contributes to pathogenicity, since some important fungal virulence factors, (such as pectate lyase in Colletotrichum sp.), are significantly expressed only under alkaline conditions. In this proposal, investigated the mechanisms by which ammonification and alkalinization of infected tissues by the pathogen affect the host’s defense response to fungal attack, and instead increase compatibility during postharvest pathogen-host interactions. Our hypotheses were:1) that host signals, including ripening-related changes, induce secretion of ammonia by the pathogen; 2) that ammonia accumulation, and the resultant environmental alkalinization regulate the expression of fungal virulence genes that are essential for postharvest rot development; 3) that ammonification enhanced fungal colonization, by “suppression of host responses”, including production of reactive oxygen species, activation of superoxide, and polyphenol oxidase production. Our objectives were: to analyze: 1) factor(s) which activate the production and secretion of ammonia by the fungus; 2) fungal gene(s) that play role(s) in the ammonification process; 3) the relationship between ammonification and the activation of host defense response(s) during pathogen colonization; and 4) analyze hostgene expression in alkalinized regions of fruits attacked by hemibiotrophic fungi.
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Prusky, Dov, Noel Keen, and John Browse. Modulation of the synthesis of the main preformed antifungal compound as abasis for the prevention of postharvest disease of C. gloeosporioides in avocado fruits. United States Department of Agriculture, December 2001. http://dx.doi.org/10.32747/2001.7575273.bard.
Повний текст джерелаАнотація:
The most important pathological factor limiting fruit life after harvest in subtropical fruits are quiescent infections of anthracnose caused by Colletotrichum gloeosporioides. Prusky and Keen elucidated the mechanism of resistance in avocado fruits to quiescent infections of C. gloeosporioides and determined that the major biocide involved is the preformed compound,1-acetoxy-2-hydroxy-4-oxo-heneicosa-13, 15 diene. Two possibilities exist for maintaining fungitoxic levels of antifungal compounds in the tissue of ripening fruits: (i). Prevention of catabolism (ii). Induction of synthesis. Previous work has demonstrated that increased fruit susceptibility after fruit harvest occurs through diene catabolism mediated by oxidation of the antifungal compound by the enzyme lipoxygenase. Levels of a non-specific inhibitor, epicatechin, in turn, regulate activity of lipoxygenase, present in the peel of unripe but not ripe fruit. In this proposal, we examined the possibility of exploiting induced synthesis of the antifungal compound for the study of the synthetic pathway. The general objective of the present research was to study the mechanism of biosynthesis of natural antifungal compounds in order to regulate the process of resistance to postharvest diseases in ripening avocado fruits. The specific objectives of the research were: 1. To localize synthesis of the antifungal diene and modulate the process by biotic or a biotic elicitors. 2. To determine the relation between synthesis of the diene and accumulation in the peel and fruit resistance to decay 3. To characterize the biosynthetic pathway and the diene and the genes involved. The analysis of the antifungal compounds in avocado resulted in the detection of a new antifungal compound (E, Z, Z)-1-acetoxy-2-hydroxy-4-oxo- heneicosa-5, 12,15-triene. This new compound was shown to inhibit spore germination of C. gloeosporioides similarly as the antifungal diene. We had localized one of the biosynthetic places of these antifungal compounds in specialized idioblast cells (oil cells) in the mesocarp that can be easily enhanced by elicitors as ethylene. Results have also suggested that the antifungal compounds can be "exported" from the mesocarp to the pericarp where its main activity takes place. The search for the biosynthesis of antifungal compounds and the genes involved took two directions i. direct search for specific genes involved in the synthesis of the diene and ii. Indirect selection of genes using the differential display library. We have cloned , The most important pathological factor limiting fruit life after harvest in subtropical fruits are quiescent infections of anthracnose caused by Colletotrichum gloeosporioides. Prusky and Keen elucidated the mechanism of resistance in avocado fruits to quiescent infections of C. gloeosporioides and determined that the major biocide involved is the preformed compound,1-acetoxy-2-hydroxy-4-oxo-heneicosa-13, 15 diene. Two possibilities exist for maintaining fungitoxic levels of antifungal compounds in the tissue of ripening fruits: (i). Prevention of catabolism (ii). Induction of synthesis. Previous work has demonstrated that increased fruit susceptibility after fruit harvest occurs through diene catabolism mediated by oxidation of the antifungal compound by the enzyme lipoxygenase. Levels of a non-specific inhibitor, epicatechin, in turn, regulate activity of lipoxygenase, present in the peel of unripe but not ripe fruit. In this proposal, we examined the possibility of exploiting induced synthesis of the antifungal compound for the study of the synthetic pathway. The general objective of the present research was to study the mechanism of biosynthesis of natural antifungal compounds in order to regulate the process of resistance to postharvest diseases in ripening avocado fruits. The specific objectives of the research were: 1. To localize synthesis of the antifungal diene and modulate the process by biotic or a biotic elicitors. 2. To determine the relation between synthesis of the diene and accumulation in the peel and fruit resistance to decay 3. To characterize the biosynthetic pathway and the diene and the genes involved. The analysis of the antifungal compounds in avocado resulted in the detection of a new antifungal compound (E, Z, Z)-1-acetoxy-2-hydroxy-4-oxo- heneicosa-5, 12,15-triene. This new compound was shown to inhibit spore germination of C. gloeosporioides similarly as the antifungal diene. We had localized one of the biosynthetic places of these antifungal compounds in specialized idioblast cells (oil cells) in the mesocarp that can be easily enhanced by elicitors as ethylene. Results have also suggested that the antifungal compounds can be "exported" from the mesocarp to the pericarp where its main activity takes place. The search for the biosynthesis of antifungal compounds and the genes involved took two directions i. direct search for specific genes involved in the synthesis of the diene and ii. Indirect selection of genes using the differential display library. We have cloned D9 and D12 desaturase, a protein kinase and a elongase that their transcriptional activation is significantly enhanced during the enhanced synthesis of the antifungal diene. Although we are far away from a complete elucidation of the synthesis of the antifungal compound we have stepped forward determining some of the key steps that might be involved in its synthesis.