Статті в журналах: "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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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6

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.

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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.

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7

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.

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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.

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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.

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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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9

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.

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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.

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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.

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`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.

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11

Krewer, Gerard, D. Scott NeSmith, and Ben Mullinix. "276 Fall Ethephon Applications Delay Bloom of `Climax' Blueberry." HortScience 35, no. 3 (June 2000): 438F—438. http://dx.doi.org/10.21273/hortsci.35.3.438f.

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`Climax' blueberry is a major cultivar in Georgia, but because of its excessively low chilling requirement and early blooming habit, it has a poor cropping history in recent years due to spring freezes. Research was initiated to explore the potential for ethephon to delay bloom, without delaying ripening too much. In 1997-1998 a treatment of 200 ppm ethephon applied on 3 Nov. or 400 ppm applied on 17 Nov. delayed bloom 5 to 7 days compared to the control. There was no significant difference between the control and the ethephon treatment in flower bud density or fruit density in the spring. In 1998-1999 ethephon applications at 200 and 400 ppm were applied once or twice 2 weeks apart starting on 5 Oct. and ending 19 Nov. A bloom delay of about 7 days was achieved with most ethephon applications. However, an application of 400 ppm on 19 Oct. and 2 Nov. delayed bloom about 14 days compared to the control. There was a trend toward delayed fruit ripening with the most-effective bloom delay treatments, but the extent of delayed ripening was minimal. Berry weight was not effected by ethephon treatments.

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12

Ehlenfeldt, Mark K. "097 Aspects of Self- and Cross-fertility in Recently Released Highbush Blueberry Cultivars." HortScience 34, no. 3 (June 1999): 458B—458. http://dx.doi.org/10.21273/hortsci.34.3.458b.

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Self- and cross-fertility was evaluated in the highbush blueberry cultivars Bluegold, Duke, Legacy, Nelson, Sierra, Sunrise, and Toro, all released since 1987, by comparing them to standards of `Bluecrop' and `Rubel'. Percent fruit set increased with cross-pollination in all cultivars except `Bluecrop', which decreased by 13%. The average increase in the recently released cultivars was 43%. Fruit weight also increased in cross-pollinations for all cultivars except `Rubel', which showed a decrease of 2%. Average increase in fruit weight on cross-pollination in the recently released cultivars was 27%. Fruit set and fruit weight measurements suggest that `Duke', `Legacy', and `Nelson' could perform well in solid stands, but `Sierra' and `Toro' are more likely to need cross-pollination for best yields. Investigations were also made on a group of 10 cultivars, to evaluate whether ripening time of the pollen source cultivar had any effect on the ripening time of the fruiting parent. No single pollen source had consistent general effects on ripening, although specific combinations of females and males appeared to either hasten or delay ripening. The largest deviations were seen in delays of ripening, suggesting that poor pollination may have been the greatest factor contributing to the observed variation in ripening times.

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13

Böttcher, Christine, Paul K. Boss, and Christopher Davies. "Delaying Riesling grape berry ripening with a synthetic auxin affects malic acid metabolism and sugar accumulation, and alters wine sensory characters." Functional Plant Biology 39, no. 9 (2012): 745. http://dx.doi.org/10.1071/fp12132.

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An improved understanding of the hormonal control of grape (Vitis vinifera L.) berry ripening and the ability to manipulate it are of interest scientifically and commercially. Grapes are nonclimacteric fruit with ethylene unlikely to have a principal role in berry ripening but there are several other hormones thought to be involved. In this work, a significant delay in Riesling berry ripening was achieved through preripening treatments with the synthetic auxin 1-naphthaleneacetic acid (NAA). The initiation of sugar accumulation was delayed and the rate of sugar accumulation was lower in NAA-treated fruit, resulting in a 15-day delay in harvest. NAA treatments also reduced the rate of decline in malic acid levels that occurs during ripening, and increased the synchronicity of malic acid and berry sugar accumulation. Sensory panel assessment revealed a significant difference between wine made from control and NAA-treated fruit. Analysis of the volatile composition of the wines’ headspace showed that the concentration of several compounds was altered significantly by the NAA treatment. These data provide further support for the involvement of auxins in inhibiting ripening and suggest that auxin treatments may be useful in controlling both winery intake, and fruit and wine composition.

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14

Yuen, CMC, N. Caffin, and D. Boonyakiat. "Effect of calcium infiltration on ripening of avocados of different maturities." Australian Journal of Experimental Agriculture 34, no. 1 (1994): 123. http://dx.doi.org/10.1071/ea9940123.

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Mature but unripe Fuerte and Hass avocados harvested at 3 stages of maturity were vacuum-infiltrated with 4 and 8% calcium chloride (CaCl2) solutions and stored at 20�C. The fruit were assessed for ripening and injury development and analysed for Ca content. Postharvest application of Ca to fruit harvested 2 weeks before prime harvest elicited a greater delay in ripening and caused less fruit injury than application at prime harvest or 2 weeks after prime harvest. Fruit maturity did not have a significant effect on the amount of Ca taken up by fruit when infiltrated with each CaCl2 solution. Vacuum infiltration with 8% CaCl2 solution greatly enhanced the uptake of Ca by both Hass and Fuerte fruit but did not delay ripening further than 4% CaCl2 treatment.

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15

Ramzan, Aleena, Rida Javed, Alveena Zulfiqar, and Samina N. Shakeel. "Tomato Post-Harvest Fruit Ripening in Pakistan: Effect of Methylcyclopropene (1-MCP) in Inhibiting Ripening Gene Expression." Sains Malaysiana 51, no. 11 (November 30, 2021): 3635–46. http://dx.doi.org/10.17576/jsm-2022-5111-10.

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Short shelf life of tomato fruits, with the unavailability of modernized handling/storage and transport practices causes ~30-40 % of yield loss which leads to great financial burden on the import of Pakistani tomatoes. There is an urgent need to adapt an easy and cost effective applicable technology for increasing the shelf life of fully ripened tomato fruits by inhibiting ethylene perception that leads to ripening and decay. This study aims to evaluate the effectiveness of ethylene perception inhibitor 1-methylcyclopropene (1-MCP) on ripening of tomatoes. Physiological and molecular parameters were recorded to analyse the inhibitory effect of 1-MCP. Green tomatoes were harvested and treated with 1-MCP for 24 h and 8 days. Results of the physiological data based on colour, weight, and firmness of the fruits showed a significant delay in the onset of ripening after 1-MCP treatment. 1-MCP is known to block ethylene receptors, therefore, we used different ethylene and ripening related genes as markers to prove that 1-MCP potentially delayed tomato fruit ripening by inhibiting the ethylene pathway that in turn downregulated the ripening signalling pathway genes. Therefore, this study provides evidence that 1-MCP can effectively be used as an alternative to reduce the post-harvest tomato yield losses in Pakistan with slight optimization on the method to suit the different varieties of local tomatoes.

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16

Wang, Xiaohong, Bishun Ye, Xiangpeng Kang, Ting Zhou, and Tongfei Lai. "Potato Virus X-induced LeHB-1 Silencing Delays Tomato Fruit Ripening." Journal of the American Society for Horticultural Science 143, no. 6 (November 2018): 454–61. http://dx.doi.org/10.21273/jashs04497-18.

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Tomato (Solanum lycopersicum) fruit ripening is a complex genetic trait correlating with notable fruit phenotypic, physiologic, and biochemical changes. Transcription factors (TFs) play crucial roles during this process. LeHB-1, an HD-zip homeobox protein, is a ripening-related TF and acts as an important regulator of fruit ripening. However, the detailed biochemical and molecular basis of LeHB-1 on tomato fruit ripening is unclear. In the current study, the biologic functions of LeHB-1 were determined by a potato virus X (PVX)-mediated gene-silencing approach. The results indicate that PVX-induced LeHB-1 silencing in tomato could decrease pigment accumulation and delay fruit ripening. Compared with controls, nonripening flesh retains a greater pH value and a lesser anthocyanin content. By evaluating expression levels of genes related to tomato fruit ripening, we inferred that LeHB-1 located at the downstream of LeMADS-RIN-mediated regulatory network. In addition, LeHB-1 silencing mainly disturbed phytoene desaturation and isomerization, and led to a decrease in trans-lycopene accumulation, but did not influence flavonoid biosynthesis directly in tomato fruit. The findings provide a theoretical foundation for illustrating the biologic functions of LeHB-1 in tomato fruit ripening and quality.

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Bassetto, Eliane, Angelo Pedro Jacomino, Ana Luiza Pinheiro, and Ricardo Alfredo Kluge. "Delay of ripening of ‘Pedro Sato’ guava with 1-methylcyclopropene." Postharvest Biology and Technology 35, no. 3 (March 2005): 303–8. http://dx.doi.org/10.1016/j.postharvbio.2004.08.003.

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18

Luo, Zisheng. "Hot Water Treatment of Postharvest Mei Fruit to Delay Ripening." HortScience 41, no. 3 (June 2006): 737–40. http://dx.doi.org/10.21273/hortsci.41.3.737.

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Mei (Prunus mume `Daqinghe') fruit were immersed in 20 °C (control), 47 °C (HWT47), 50 °C (HWT50), or 53°C (HWT53) water for 3 min after harvest, then stored at 20 °C. Firmness, peel color, chlorophyll, chlorophyllase activity, soluble solids content (SSC), titratable acidity (TA), respiration, ethylene production, and pectinmethylesterase (PME) and polygalacturonase (PG) activity were monitored to determine the effects of hot water treatment in delaying fruit ripening. Control fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak CO2 production and ethylene production were observed 6 days after harvest. Fruit softening was accompanied by decreases in hue angle, chlorophyll content, SSC, and TA and increases in chlorophyllase and PME and PG activity. Hot water treatment delayed the onset of the climacteric peaks of CO2 and ethylene production. The delays were associated with delays in fruit softening, consistent with lags in the rise of PME and PG activity; delays in yellowing and chlorophyll breakdown, consistent with lags in the rise of chlorophyllase activity; and delays in loss of SSC and TA. The shelf life of fruit increased by 6 days, or 60%, with HWT47, and by 8 days, or 80%, with HWT50 or HWT53.

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19

Lo'ay, A. A. "Preharvest salicylic acid and delay ripening of ‘superior seedless’ grapes." Egyptian Journal of Basic and Applied Sciences 4, no. 3 (September 2017): 227–30. http://dx.doi.org/10.1016/j.ejbas.2017.04.006.

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20

Heryoki Yohanes, Chen-Yeon Chu, Hardaning Pranamuda, Mei-Feng Lai, Harianto, and Wiwik Handayani. "Application of edible coating and active packaging to extend shelf life of mango under atmosphere temperature." Maejo International Journal of Energy and Environmental Communication 2, no. 3 (August 17, 2020): 1–5. http://dx.doi.org/10.54279/mijeec.v2i3.244960.

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Two types of edible fruit coating and an active packaging were tested for their effect during 15 days of storage at atmosphere condition (24-25oC) with 60-70 % RH. One coating was alginate-based, while the other hand had palm oil-based as the main ingredient. These two coatings exhibit weight loss reduction and appearance change compared to uncoated, but only the palm-based coating delay ripening can extend 10 days of shelf life during storage. On the other side, Active packaging can effectively delay ripening during 15 days of storage. Moreover, these results show that active packaging might be a viable alternative to extend mango's shelf life because it can maintain weight loss below 3% during storage at atmospheric conditions.

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21

Li, Jian, Yingli Fu, Jiaqi Yan, Huanlu Song, and Weibo Jiang. "Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits." Journal of Food Quality 2019 (March 4, 2019): 1–12. http://dx.doi.org/10.1155/2019/1606058.

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Effects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. Results showed that forced air precooling treatment maintained fruit firmness, inhibited fruit peel coloration, retarded hydrolysis of polysaccharide to soluble sugar, and decreased fruit decay during storage. Biochemical studies revealed that precooling treatment could eliminate reactive oxygen species (ROS) effects by enhancing related antioxidant enzyme activities, such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), and polyphenoloxidase (PPO). They all contributed to the delay of mango fruit ripening and senescence in storage. These results indicate that forced air precooling treatment could maintain mango fruit quality by enhancing antioxidant activity and delaying fruit ripening.

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22

Bobokalonov, Jamshed, Yanhong Liu, Tasnuva Shahrin, and LinShu Liu. "Transcriptomic Analysis on the Regulation of Tomato Ripening by the Ethylene Inhibitor 1-methylcyclopropene." Journal of Plant Studies 7, no. 2 (July 11, 2018): 49. http://dx.doi.org/10.5539/jps.v7n2p49.

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Tomato is a climacteric fruit whose ripening is regulated by the plant hormone ethylene. 1-methylcyclopropene (1-MCP) is a competitive ethylene inhibitor that can delay the fruit ripening process. To understand the molecular mechanism of how 1-MCP inhibits tomato fruit ripening, transcriptomics (RNA-Seq) was used to identify genes that were differentially expressed in 1-MCP-treated (Day 1) tomato fruits. Of the 35340 genes in the tomato genome, about 50% were expressed with 1-MCP treatment. There were 5683 genes identified as significantly differentially expressed. Quantitative reverse transcription PCR (qRT-PCR) assays were used to validate the RNA-Seq data. Our results showed that 1-MCP treatment resulted in the down-regulation of fruit ripening-related genes, including genes involved in ethylene synthesis, signal transduction and carotenoid biosynthesis. Our results provide insight at the whole genome level regarding gene regulation by 1-MCP during fruit ripening. Understanding the molecular basis of 1-MCP inhibition on tomato ripening may help farmers and food processors to better use 1-MCP in agriculture and food industry.

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23

Ghiglieno, Isabella, Fulvio Mattivi, Gabriele Cola, Davide Trionfini, Daniele Perenzoni, Anna Simonetto, Gianni Gilioli, and Leonardo Valenti. "The effects of leaf removal and artificial shading on the composition of Chardonnay and Pinot noir grapes." OENO One 54, no. 4 (October 22, 2020): 761–77. http://dx.doi.org/10.20870/oeno-one.2020.54.4.2556.

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Aims: The aim of this study was to assess the effects of leaf removal and bunch shading on the analytical composition of Pinot noir and Chardonnay (Vitis vinifera L.) grapes suitable for making premium sparkling wine.Method and results: Total bunch defoliation (TD) and different treatments using shading nets (TD1L, TD2L and ND1L) were evaluated in comparison with a test with no defoliation and shading (ND) over three seasons in the southern part of Franciacorta, one of the most famous Italian sparkling wine regions. Micrometeorological variables, yield components, musts and grapes chemical composition were evaluated. Shading practices lead to a delay in ripening and they improve the acidic content of must, thus resulting in a potential improvement in the quality of juice suitable for producing sparkling wines. Furthermore, this particular type of vine canopy management leads to changes in the phenolic content of grapes.Conclusions: From the results obtained it was possible to underline the positive effect - delaying ripening, preserving acid concentration and reducing flavonol content - of shading on the composition of Pinot noir and Chardonnay grapes suitable for making premium sparkling wine.Significance of the study: This study shows the importance of shading, because it delays grape ripening and thereby preserves the acidic content of musts and, specifically, deals with the problem of early ripening related to the climate change now underway.

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24

Moretti, Celso Luiz, Alessandra L. Araújo, Waldir Aparecido Marouelli, and Washington Luiz C. Silva. "1-Methylcyclopropene delays tomato fruit ripening." Horticultura Brasileira 20, no. 4 (December 2002): 659–63. http://dx.doi.org/10.1590/s0102-05362002000400030.

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Tomato (Lycopersicon esculentum Mill.) fruits, cv. Santa Clara, were harvested at the breaker stage from commercial fields in Brazlândia, Brazil, to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-MCP was applied for 12 hours (T = 22±1°C; RH = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 mL.L-1. Fruits were held at ambient conditions (T = 23±2°C; RH 80-85%) for 2 days and then stored inside a cold room (T = 20±1°C; RH = 85-95%). Every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity, external color, and total carotenoids. Firmness of fruit treated with 1000 mL.L-1 was about 88% higher than control fruits after 17 days. The a*/b* ratio, an indicator of skin color, for fruit treated with 1000 mL.L-1 of 1-MCP was 38% lower than control fruits at the end of the storage period. Treatments with higher concentrations of 1-MCP delayed total carotenoids synthesis and color development. Control fruits stored for 17 days had about 190% more total carotenoids than fruits treated with 1000 mL.L-1 of 1-MCP. Postharvest application of 1-MCP was an efficient method to delay tomato fruit ripening. As 1-MCP concentration increased, ripening was further delayed. Tomatoes treated with 250, 500, and 1000 mL.L-1 of 1-MCP were delayed by 8 to 11, 11 to 13 and 15 to 17 days, respectively.

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25

Dwivany, Fenny M., Rizkita R. Esyanti, Veinardi Suendo, Aksarani ‘Sa Pratiwi, and Annisa A. Putri. "Analysis of ethylene biosynthesis gene expression profile during titanium dioxide (TiO2) treatment to develop a new banana postharvest technology." Indonesian Journal of Biotechnology 24, no. 2 (December 9, 2019): 88. http://dx.doi.org/10.22146/ijbiotech.51718.

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Banana is an important crop that demands proper methods in postharvest handling. As a climacteric fruit, thebanana fruit ripening process is aﬀected by ethylene. Several methods have been developed to extend the shelf life of a banana, such as using ethylene scrubbers. In this study, ttanium dioxide (TiO2), a photocatalyst, was used as an alternatve method to delay the fruit ripening process. The eﬀect of TiO2 on the ripening‐related gene MaACS1 was investgated. Banana fruits were placed in a TiO2‐coated glass chamber and observed for ten days. Fruit ripening in the treated chamber was delayed for eight days compared to the control. Total RNA was extracted from control and TiO2‐treated fruit pulp and synthesized into cDNA. Reverse transcripton PCR was performed to investgate the gene expression, which showed that MaACS1 expression was relatvely lower than treated control. The fnding of these studies suggested that the TiO2 chamber has the potental to extend the shelf life of banana by delaying its ripening process and decreasing the expression of MaACS1. To the best of our knowledge, no previous study has investgated the eﬀect of TiO2 on the expression of genes related to banana fruit ripening.

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26

Böttcher, Christine, Katie E. Harvey, Paul K. Boss, and Christopher Davies. "Ripening of grape berries can be advanced or delayed by reagents that either reduce or increase ethylene levels." Functional Plant Biology 40, no. 6 (2013): 566. http://dx.doi.org/10.1071/fp12347.

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Grape (Vitis vinifera L.) berries are considered to be nonclimacteric fruit as they do not exhibit a large rise in ethylene production or respiration rate at the onset of ripening (veraison). However, ethylene may still play a role in berry development and in ripening in particular. (2-Chloroethyl)phosphonic acid (CEPA), an ethylene-releasing reagent, delayed ripening when applied early in berry development. In agreement with a role for ethylene in controlling the timing of ripening, the application of an inhibitor of ethylene biosynthesis, aminoethoxyvinylglycine (AVG), advanced ripening, as did abscisic acid, when applied during the preveraison period. Applications of CEPA nearer to the time of veraison enhanced berry colouration. Changes in the expression of ethylene biosynthesis and receptor genes were observed throughout berry development. Transcript levels of some of these genes were increased by CEPA and decreased by AVG, suggesting changes in ethylene synthesis and perception during the preveraison period that might contribute to the biphasic response to CEPA (ethylene). The significant delay of ripening in field-grown grapes through the application of CEPA also indicates that this may be useful in controlling the timing of veraison, and therefore harvest date, in warmer climates.

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27

Weinmann, E., M. Boos, P. Ehret, L. Flubacher, C. Schneider, and L. Veith. "Breeding of new disease-tolerant grape varieties – Viticulture in times of climatic change." BIO Web of Conferences 15 (2019): 01035. http://dx.doi.org/10.1051/bioconf/20191501035.

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The State Institute of Viticulture and Oenology (WBI) Freiburg Germany has been breeding disease-tolerant grape varieties (Piwis) since the 1930s. Since that time, 15 fungus-resistant white and red wine varieties and 4 table grape varieties have been cultivated. All these grape varieties are approved as Vitis vinifera. Until now, fungus resistance has been the focus of breeding work. Due to climate changings, it will be necessary in future to delay budding and ripening of grapevines. This would protect the vines from late frosts in spring and delay the ripening of the berries in autumn. In addition, the loosening of the grape structure and dry resistance will be future breeding goals. To improve the resistance and a later ripeness of the berries, new grape varieties which are currently being tested have been developed in cooperation with the INRA in Colmar (France).

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28

Sukasih, E., Setyadjit, and A. W. Permana. "APPLICATION OF 1-MCP TO DELAY RIPENING OF 'MAS KIRANA' BANANA." Acta Horticulturae, no. 1011 (November 2013): 259–63. http://dx.doi.org/10.17660/actahortic.2013.1011.31.

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29

Biswas, P., AR East, EW Hewett, and JA Heyes. "Ripening delay caused by 1-MCP may increase tomato chilling sensitivity." New Zealand Journal of Crop and Horticultural Science 42, no. 2 (January 21, 2014): 145–50. http://dx.doi.org/10.1080/01140671.2013.870218.

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30

Escribano, Sandra, Nobuko Sugimoto, Andrew J. Macnish, William V. Biasi, and Elizabeth J. Mitcham. "Efficacy of liquid 1-methylcyclopropene to delay ripening of ‘Bartlett’ pears." Postharvest Biology and Technology 126 (April 2017): 57–66. http://dx.doi.org/10.1016/j.postharvbio.2016.11.007.

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31

Luo, Zisheng, Jing Xie, Tingqiao Xu, and Li Zhang. "Delay ripening of ‘Qingnai’ plum (Prunus salicina Lindl.) with 1-methylcyclopropene." Plant Science 177, no. 6 (December 2009): 705–9. http://dx.doi.org/10.1016/j.plantsci.2009.08.013.

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32

McGuire, Raymond G., and Guy J. Hallman. "Coating Guavas with Cellulose- or Carnauba-based Emulsions Interferes with Postharvest Ripening." HortScience 30, no. 2 (April 1995): 294–95. http://dx.doi.org/10.21273/hortsci.30.2.294.

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Harvested, mature-green guava (Psidium guajava L.) fruit were coated with cellulose- or carnauba-based emulsions to compare the effect on fruit ripening and quality of ripened fruit. Coatings containing 2% or 4% hydroxypropylcellulose significantly slowed softening an average of 35% or 45%, respectively, compared to uncoated fruit (a delay of 1 to 2 days in September and 4 to 5 days by January). A 5% carnauba formulation slowed softening by 10% to 30% and was most effective at reducing weight loss. Neither of the cellulose- nor the carnauba-based coatings affected the decay susceptibility of softened fruit, but coated fruit did not develop as much color, had a lower soluble solids concentration, and were more prone to surface blackening in storage than uncoated fruit.

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33

Solomos, T., A. Kannellis, and C. S. Walsh. "INTERACTION BETWEEN OXYGEN LEVEL AND THE RIPENING OF `GALA' APPLES." HortScience 25, no. 9 (September 1990): 1146d—1146. http://dx.doi.org/10.21273/hortsci.25.9.1146d.

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In the past three years we have studied the effects of oxygen on the maturation and ripening of `Gala' apples. Fruit-respiration, the onset of the climacteric rise in ethylene evolution and the rate of increase in ethylene production were measured. The effects of oxygen on softening and titrable acidity were also assessed. The delay in the onset of the climacteric rise in ethylene evolution shows enzymatic-type kinetics, with saturation levels of about 8-10% oxygen. Treatment with pure oxygen was highly detrimental; it induced visual symptoms of low-oxygen damage and high levels of ethanol. The slope of the rise in ethylene evolution is also a function of oxygen concentration, with an apparent Km for oxygen lower than that which delays the climacteric onset. The effect of oxygen on respiration is dependent on the physiological state of the fruit. In preclimacteric fruits, levels of oxygen between 2 and 8% eventually decrease respiration. Calculations of internal oxygen levels indicate that the diminution of respiration results from decreased metabolic activity in response to hypoxia.

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34

Pesis, E., R. Marinansky, I. Rot, and A. Weksler. "Effect of postharvest application of acetaldehyde or a short period of anaerobiosis on fruit senescence." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 102 (1994): 473–78. http://dx.doi.org/10.1017/s0269727000014494.

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SynopsisAcetaldehyde (AA) vapours exogenously applied or endogenously synthesised caused inhibition of fruit ripening process. Exposure of whole tomatoes to 6000 ppm AA vapour, for 6–24 h prior to storage, caused inhibition of fruit ripening, as expressed by reduced colour development. The endogenous levels of AA and ethanol found in the juice were positively correlated with the durations AA applied. Application of CO2 or N2 atmosphere resulted in production of endogenous AA and ethanol which also led to inhibition of ripening. Polygalacturonase (PG) activity was inhibited by the various AA treatments, as well as by CO2 or N2 pretreatments.Exposure of mango fruits to AA vapour (1500–3300 ppm) caused a delay in colour development of mango fruits cv. ‘Haden’. The higher the AA concentration applied, the more effective it was in delaying fruit colour development. In addition to delaying ripening, AA concentration of 2200 ppm was the most effective in reducing the amount of fruit infected with Alternaria alternata, which is a latent fungus in this fruit. In mango cv. ‘Tommy Atkins’ pretreatment with N2 atmosphere prior to storage delayed ripening as expressed by less colour development.

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35

Porat, R., B. Weiss, I. Zipori, and A. Dag. "Postharvest Longevity and Responsiveness of Guava Varieties with Distinctive Climacteric Behaviors to 1-Methylcyclopropene." HortTechnology 19, no. 3 (January 2009): 580–85. http://dx.doi.org/10.21273/hortsci.19.3.580.

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The local guava (Psidium guajava) variety cultivated in Israel, named Ben Dov, emits a strong odor and suffers from a short postharvest life. To address these problems, we initiated a guava breeding program, and identified two new varieties, the pink-flesh King and the white/yellowish-flesh Omri, that have much better storage lives and emit fewer odors. Physiological characterization of their ripening process revealed that the traditional variety Ben Dov exhibited a classic climacteric behavior, whereas the new variety King had a suppressed-climacteric phenotype, and Omri was apparently nonclimacteric and did not exhibit any increases in respiration and ethylene production rates during ripening. Furthermore, differing concentrations of the ethylene action inhibitor 1-methylcyclopropene (1-MCP) were required to inhibit ripening in the various varieties: a high 1-MCP concentration of 500 nL·L−1 was required to delay ripening and to prolong postharvest storage life of the climacteric variety Ben Dov; a moderate concentration of 250 nL·L−1 inhibited ripening of the suppressed-climacteric variety King; and a low concentration of just 100 nL·L−1 was sufficient to inhibit ripening of the nonclimacteric variety Omri. The results of this study indicate that different guava varieties may pursue distinctive climacteric behaviors: the suppressed-climacteric variety and, to a greater extent, the nonclimacteric variety, have longer storage lives and are more sensitive to 1-MCP than the traditional variety.

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36

Picchioni, G. A., A. E. Watada, W. S. Conway, and B. D. Whitaker. "705 PB 347 MEMBRANE LIPID COMPOSITION DURING RIPENING OF CALCIUM-INFILTRATED APPLE FRUIT." HortScience 29, no. 5 (May 1994): 534b—534. http://dx.doi.org/10.21273/hortsci.29.5.534b.

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Postharvest Ca infiltration delays senescence and improves storage quality of apple fruit, but the consequences on membrane lipid composition have received little evaluation. We studied changes in galactolipids (mono- and digalactosyl-diacylglycerol; MGDG and DGDG) and sterol conjugates (sterol glycosides and acylated sterol glycosides; SG and ASG) in `Golden Delicious' cortical tissue. Fruit were pressure-infiltrated with CaCl, at harvest (0, 2, or 4% w/v), stored for 6 months at 0C, and evaluated during subsequent exposure to 20C. MGDG, SG and ASG concentrations were greater in Ca-infiltrated fruit (CIF) than in control fruit. A 35-37% increase in ASG occurred during the first 7 days at 20C in CIF, when ASG decreased by 19% in control fruit. Ca infiltration may delay degradation of plastid membranes and increase sterol conjugation during apple fruit ripening.

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37

Tran, T. T. L., S. Aiamla-or, V. Srilaong, P. Jitareerat, C. Wongs-Aree, and A. Uthairatanakij. "OZONE FUMIGATION TO DELAY RIPENING OF MANGO 'NAM DOK MAI NO. 4'." Acta Horticulturae, no. 1088 (June 2015): 103–6. http://dx.doi.org/10.17660/actahortic.2015.1088.12.

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38

Liu, Ziyan, Tanglu Hu, Chunxin Yu, Weiming Tan, Yuanyue Shen, and Liusheng Duan. "Design of aminoethoxyvinylglycine functional analogues to delay postharvest ripening of tomato fruit." Postharvest Biology and Technology 195 (January 2023): 112096. http://dx.doi.org/10.1016/j.postharvbio.2022.112096.

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39

Phan-Thien, K.-Y., J. M. Wargo, L. W. Mitchell, M. G. Collett, and A. C. Rath. "Delay in ripening of Gala and Pink Lady apples in commercial orchards following pre-harvest applications of aminoethoxyvinylglycine." Australian Journal of Experimental Agriculture 44, no. 8 (2004): 807. http://dx.doi.org/10.1071/ea03136.

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Aminoethoxyvinylglycine (AVG) was applied to Gala and Pink Lady apple trees on commercial orchards at label rates (830 g/ha ReTain with 0.1% v/v organosilicone surfactant) 21–28 days before anticipated first harvest. Fruit from treated and untreated trees in each orchard were sampled weekly during the commercial harvest period (2–6 times) and assessed for starch pattern index, background colour, soluble solids and flesh firmness. Ripening of AVG-treated Gala apples was delayed by 9–12 days based on starch pattern index and background colour whereas fruit softening was delayed by 5 days. Ripening of AVG-treated Pink Lady apples was delayed by 5 days based on SPI and fruit softening was delayed by 7 days. These differential delays for starch pattern index and fruit softening did not adversely affect the fruit quality of either apple variety, as there was no difference between the flesh firmness of treated and untreated fruit when fruit of the same starch pattern index were compared. Regardless of treatment, Gala apples grew an average 1.16 g per day during the harvest period whereas Pink Lady apples grew an average 0.22 g per day. These results suggest AVG has major benefits as a harvest management tool, as it allows growers to regulate fruit ripening.

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40

Macnish, A. J., D. C. Joyce, and S. E. Hetherington. "Packaging to reduce water loss can delay ripening of mango (Mangifera indica L. cv. ‘Kensington Pride’) fruit." Australian Journal of Experimental Agriculture 37, no. 4 (1997): 463. http://dx.doi.org/10.1071/ea96132.

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Summary. Water loss and premature ripening during postharvest handling reduce the market quality of mango fruit. Towards investigating the use of moisture barrier liners for mango fruit trays, relationships between in-package relative humidity and weight loss and ripening of ‘Kensington Pride’ fruit were studied. Individual fruit were held at 20°C in sealed plastic containers (small 1.2 L buckets). The lid of each container had a single circular hole. Holes were of various sizes, ranging from 5 to 135 mm diameter. Ripening mature green fruit held at the lowest relative humidity of 57% (135 mm diameter hole) lost weight at a significantly (P£0.05) greater rate (10 mg/g initial FW. day) than fruit at higher relative humidities of 59 (open air), 60 (95 mm diameter hole), 61 (55 mm diameter hole), 71 (35 mm diameter hole), 74 (25 mm diameter hole) and 83% (25 mm diameter hole plus free water). These fruit at higher relative humidities lost weight at rates ranging between 9 and 4 mg/g initial FW. day. Fruit softening and skin colouring rates were similar across all relative humidities. In a second experiment, mango fruit were allowed to ripen in containers with smaller holes, ranging from 5 to 95 mm diameter, in their lids. Fruit at the lowest relative humidity (60%, 95 mm diameter hole) lost weight at a significantly (P≤0.05) greater rate (9 mg/g initial FW. day) than fruit from other treatments. Furthermore, these fruit ripened about 2 days sooner than fruit at higher relative humidities: 85 (25 mm diameter hole), 88 (15 mm diameter hole), 91 (10 mm diameter hole) and 93% (5 mm diameter hole). Fruit at the higher relative humidities lost weight at rates between 6 and 2 mg/g initial FW. day, and ripened in 6 to 12 days. Thus, hole size can be varied in order to control in-package relative humidity and regulate mango fruit weight loss and ripening. Australian Journal of Experimental Agriculture, 1997, 37, 463–7 463

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41

Kluge, Ricardo Alfredo, and Angelo Pedro Jacomino. "Shelf life of peaches treated with 1-methylcyclopropene." Scientia Agricola 59, no. 1 (March 2002): 69–72. http://dx.doi.org/10.1590/s0103-90162002000100010.

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Peaches [Prunus persica (L.) Bastch] present reduced post-harvest shelf life, partially, due to their high respiratory rate and fast ripening. These processes are related to ethylene production, as well as its action. Peaches, cv. Aurora-1, were picked at two different ripening stages (mature green and ripe) and treated with 1-methylcyclopropene (1-MCP), the ethylene's competitive antagonist, at concentrations of 0, 100, 300 and 900 nL L-1 for 12 hours at 25ºC. After treatment, the fruits were stored at room temperature (25ºC) for six days. Fruits treated with 1-MCP presented better firmness and less ground color loss than non-treated fruits. The 1-MCP antagonist reduced the development of fruit rot at the mature green stage, but not at the ripe one. The 1-MCP shows commercial application potential in the treatment of peaches in order to delay the ripening process and increase their shelf life.

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42

Garner, David, Carlos H. Crisosto, and Eric Otieza. "Controlled Atmosphere Storage and Aminoethoxyvinylglycine Postharvest Dip Delay Post Cold Storage Softening of `Snow King' Peach." HortTechnology 11, no. 4 (January 2001): 598–602. http://dx.doi.org/10.21273/horttech.11.4.598.

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`Snow King' peaches (Prunus persica) harvested at commercial maturity were subjected to different carbon dioxide (CO2) and oxygen (O2) atmosphere combinations for a 2-week simulated transportation [0 °C (32 °F)] period after 1 week of cold storage in air (0 °C). In 1998, air or 5%, 10%, 15%, or 20% CO2 combined with 3% or 6% O2 were used during shipment. The trial was repeated in 1999, but for this year half of the fruit were treated with a 50 mg·L-1 (ppm) aminoethoxyvinylglycine (AVG) postharvest dip before storage and simulated shipment. In addition, O2 levels during simulated shipment were reduced to 1.5% and 3%. At harvest and after the 2-week simulated shipment, fruit flesh firmness, soluble solids concentration (SSC), titratable acidity (TA), and chilling injury (CI) were evaluated. For both years, there were no significant differences in quality attributes among the different treatments after the simulated shipment period. SSC and TA did not change during 5 days postshipment ripening at 20 °C (68 °F). In 1998 all treatments softened rapidly during the postshipment ripening at 20 °C, and were ready to eat [13 N (1 N = 0.225 lb force)] after 3 days. In 1999, both the high CO2 atmospheres during shipment and the AVG postharvest dip slowed the rate of softening during subsequent ripening at 20 °C. With respect to fruit softening, there was significant interaction between storage atmosphere and AVG treatment. AVG-treated fruit shipped under a 20% CO2 + 3% O2 atmosphere did not soften to the transfer point (firmness = 27 N) within our 5-day ripening period, while fruit not treated with AVG and shipped under the same atmosphere softened to the transfer point in 3 days. Control fruit (no AVG + air shipment) softened to the transfer point in 2 days. Our previous work found that when white flesh peaches soften to less than 27 N firmness they become very susceptible to impact bruise injury during retail distribution. We call this critical level of fruit flesh firmness the transfer point. Symptoms of CI, low O2, or high CO2 injury were not observed in any treatment in either year.

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43

Silva, Larissa Svetlana Cavalcante, Salomão Rocha Martim, Dib Mady Diniz Gomes, Fabiano Brito Prado, Nélly Mara Vinhote Marinho, Taciana de Amorim Silva, Teresa Alarcón Castillo, et al. "Amazonian tuber starch based films incorporated with silver nanoparticles for preservation of fruits." Research, Society and Development 10, no. 6 (May 19, 2021): e23510615304. http://dx.doi.org/10.33448/rsd-v10i6.15304.

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Films and coatings based on natural polymers are used to conserve nutritional quality of fruits, vegetables and also delay their ripening. The purpose of this study was to develop films with starch extracted from Dioscorea altissima Lam. (dunguey) incorporated with silver nanoparticles for coating and preserving fruits. The films obtained by cast were characterized visually, by Scanning Electron Microscope, by Atomic Force Microscopy, by X-Ray Diffraction and by Fourier-Transform Infrared Spectroscopy. Antimicrobial activity and technological properties were also evaluated. The coating of camu-camu fruits [Myrciaria dubia (Kunth) McVaugh] was carried out by immersing them in the filmogenic solution, followed by their physicochemical and microbiological analysis. The films with silver nanoparticles showed transparency, flexibility, spherical clusters and a higher average roughness. A reduction in thickness, solubility and water vapor permeability was also observed. Antimicrobial action against Staphylococcus aureus and Escherichia coli was proved as well. The fruits coated with films exhibited delay in ripening, with maintenance of quality and longevity. Uncoated fruits showed greater wilting and wrinkling. The starch film incorporated with silver nanoparticles was effective for preserving camu-camu fruit.

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44

Skog, L. J., R. B. Smith, and D. P. Murr. "The Effect of Delayed Cold Storage and Controlled-atmosphere Storage on Chilling Injury in Nectarines." HortScience 30, no. 4 (July 1995): 815D—815. http://dx.doi.org/10.21273/hortsci.30.4.815d.

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`Fantasia' nectarines (Prunus persica L.Batsch) were either stored immediately at 0.5C or subjected to a 48-h delay at 20C in air or with 5% CO2 in air before storage. Samples were evaluated at harvest and after 18, 25, 32, 39 and 46 days storage in air or in 5% O2 with 0%, 4%, 8%, or 12% CO2. All samples were evaluated at optimum ripeness. A combination of delayed storage and elevated CO2 in storage effectively delayed chilling injury (CI) symptoms. Control of CI increased with increasing CO2 level in delayed and nondelayed treatments. Delayed storage was not effective without elevated levels of CO2 in the storage atmosphere. Fruit that was stored without delay did not soften normally during the ripening period and developed a dry, rubbery texture. The effect was enhanced as CI progressed, resulting in increased firmness of ripened fruit with increased storage time. The delayed storage treatments softened normally during ripening, but CI fruit had a dry, mealy texture. Internal conductivity measurements correlated well with CI development. Off-flavors were detected at the higher levels of CO2 storage.

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45

Moura, M. A., S. R. Zanin, and F. L. Finger. "Influence of Ethephon and a Surfactant on Ripening of Harvested Tomato Fruit." HortScience 32, no. 3 (June 1997): 478D—478. http://dx.doi.org/10.21273/hortsci.32.3.478d.

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The objective of the research was to determine the optimal concentration of ethephon treatment on anticipation of ripening in harvested tomato fruits. Mature-green fruits of cv. Santa Clara were sprayed with 0, 1000, 2000, and 3000 mg/L ethephon solution. In another set of experiments, the fruits were sprayed with 0, 500, and 1000 mg/L ethephon solution containing 1.0% surfactant (Dytrol) or not. The visual color and firmness changes during ripening at 24.1°C and 81.3% relative humidity were evaluated. Concentrations of 1000, 2000, and 3000 mg/L ethephon had similar effect on the anticipation of fruit ripening. The use of 500 mg/L ethephon delayed the fruit color changes when compared with the treatment of 1000 mg/L ethephon; however, firmness changes were nonsignificantly affected (P = 0.05). Treatment with 1000 mg/L ethephon hastened the color changes by 3 days when compared with control fruits, but no difference on color intensity was observed after 12 days. The use of 1.0% surfactant mixed to ethephon caused slight delay on color changes; therefore, 1000 mg/L ethephon solution in absence of surfactant was more efficient in hastening tomato ripening.

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46

Lacan, Dominique, and J. C. Baccou. "Changes in Lipids and Electrolyte Leakage during Nonnetted Muskmelon Ripening." Journal of the American Society for Horticultural Science 121, no. 3 (May 1996): 554–58. http://dx.doi.org/10.21273/jashs.121.3.554.

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Respiration, C2H4 production, lipid composition, and electrolyte leakage were monitored during ripening of two nonnetted muskmelon (Cucumis melo L.) varieties differing in their storage life: `Clipper' (a long-storage-life variety) and `Jerac', which was used as a control. Respiration rates were comparable in both varieties. Although `Jerac' exhibited normal climacteric C2H4 production, `Clipper' continued to produce significant amounts of C2H4 until senescence. Electrolyte leakage increased with ripening and was always higher in `Jerac'. The loss of membrane integrity seems to be related to changes in the lipid composition due to a breakdown of phospholipids, an increase of sterol synthesis, and an increase in fatty acid saturation. On the contrary, in `Clipper', the absence of a major change in sterol and phospholipids content and the high level of fatty acid unsaturation suggest that membrane permeability is not greatly affected during ripening. This is consistent with the low loss of solutes measured and may delay senescence in `Clipper' fruit.

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47

Galli, Federica, Rumphan Koslanund, Douglas D. Archbold, and Kirk W. Pomper. "(198) Common Strategies to Manipulate Pre- and Postharvest Ripening of Fruit Fail with Pawpaw." HortScience 41, no. 4 (July 2006): 1051A—1051. http://dx.doi.org/10.21273/hortsci.41.4.1051a.

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Ripening pawpaw [Asimina triloba (L.) Dunal] fruit exhibit climacteric peaks of ethylene and CO2 production 48 to 72 hours after harvest, and thus may be considered climacteric. The development of desirable quality traits and the loss of fruit firmness during ripening is extremely rapid, and a variety of strategies to slow these processes via manipulation of ethylene production and/or response and by more direct techniques like postharvest heat treatment have been attempted. Fruit, branches with fruit, and/or whole trees have been sprayed with ethephon or aminoethoxyvinylglycine to hasten or delay ripening, respectively. After harvest, fruit have been treated with commercial and higher rates of 1-methylcyclopropene for various durations at ambient and cold storage temperatures. Fruit have also been heat-treated at various temperatures, using both brief “shock” treatments above 40 °C and longer periods at 35 °C to 40 °C. In addition, in an attempt to alleviate the loss of ripening capacity as well as the development of injury symptoms from cold storage for longer than 4 weeks, cold-stored fruit were warmed to ambient temperature intermittently and then returned to cold storage. While some effects of the treatments were noted, the responses to all of these treatment strategies have failed to appreciably alter fruit ripening, the rapid loss of firmness, or otherwise maintain fruit quality beyond that without treatment.

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48

Saltveit, Mikal E., Mark Ritenour, Mary E. Mangrich, and John C. Beaulieu. "ETHANOL INHIBITS RIPENING OF MELON FRUIT." HortScience 27, no. 6 (June 1992): 623c—623. http://dx.doi.org/10.21273/hortsci.27.6.623c.

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Exogenous application of ethanol (EtOH) vapor to whole tomato fruit or excised pericarp discs inhibits ripening without affecting subsequent quality. Inhibitory EtOH levels are induced in whole tomatoes by a 72 h exposure to anaerobic atmospheres at 20C. In contrast to tomatoes, exposure to EtOH vapor (0 to 6 ml EtOH/kg FW, for 3 to 6 h at 20C) did not retard ripening (e.g., changes in external color, flesh firmness, and soluble solids) of avocado, banana, cucumber, melon, peach, or plum fruit. When the blocked replicates for nectarines were sorted by the firmness of the control fruit, higher levels of EtOH vapor appeared to delay softening of the firmer fruit. From 0 to 4 ml EtOH/kg FW was injected as 95% EtOH into the seed cavity of melon fruit through a surface sterilized area near the equator of the fruit with a plastic syringe fitted with a 7.5 cm long hypodermic needle. Injection of 1 to 4 ml EtOH/kg FW inhibited the softening of `Honey Dew' and muskmelons. Slight tissue necrosis near the site of injection was noted in a few fruit. Unlike the ripening inhibition of tomatoes which is relatively insensitive to the stage of maturity, the inhibition of melon ripening by EtOH appeared to be significantly affected by the maturity of the fruit.

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49

Hofman, P. J., M. Jobin-Decor, G. F. Meiburg, A. J. Macnish, and D. C. Joyce. "Ripening and quality responses of avocado, custard apple, mango and papaya fruit to 1-methylcyclopropene." Australian Journal of Experimental Agriculture 41, no. 4 (2001): 567. http://dx.doi.org/10.1071/ea00152.

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The potential for the ethylene binding inhibitor, 1-methylcyclopropene, to delay ripening of ‘Hass’ avocado, ‘African Pride’ custard apple, ‘Kensington Pride’ mango and ‘Solo’ papaya was examined. Fruit were gassed with 25 µL/L 1-methylcyclopropene for 14 h at 20°C, followed by treatment with 100 µL/L ethylene for 24 h, and then ripened at 20°C. Ethylene treatment alone generally halved the number of days for fruit to reach the ripe stage, compared with untreated fruit. 1-Methylcyclopropene treatment alone increased the number of days to ripening by 4.4 days (40% increase), 3.4 days (58%), 5.1 days (37%) and 15.6 days (325%) for avocado, custard apple, mango and papaya, respectively, compared with untreated fruit. Applying 1-methylcyclopropene to the fruit before ethylene prevented the accelerated ripening normally associated with ethylene treatment, so that the number of days to ripening for fruit treated with 1-methylcyclopropene plus ethylene was similar to the number of days to ripening for fruit treated with 1-methylcyclopropene alone. 1-Methylcyclopropene treatment was associated with slightly higher severity of external blemishes in papaya and custard apple, slightly higher rots severity in avocado, custard apple and papaya, and at least double the severity of stem rots in mango, relative to fruit not treated with 1-methylcyclopropene. Thus, 1-methylcyclopropene treatment has the potential to reduce the risk of premature ripening of avocado, custard apple, mango and papaya fruit due to accidental exposure to ethylene. However, additional precautions may be necessary to reduce disease severity associated with 1-methylcyclopropene treatment.

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50

Yahia, E. M., A. Mondragon, M. Balderas, P. Santiago, and L. Lagunez. "400 Effects of Hot Air Treatments on the Postharvest Physiology and Quality of Mango Fruit." HortScience 34, no. 3 (June 1999): 512F—513. http://dx.doi.org/10.21273/hortsci.34.3.512f.

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Heat treatments have several potential positive effects in fruit, including insect and decay control, amelioration of chilling injury, and delay of ripening and senescence. Hot water treatment (46.1°C for 65-90 min, depending on fruit weight) has been used in Mexico and some other countries as a quarantine insect control treatment for mangoes. Hot air treatments can provide several advantages compared to hot water in regard to installations, costs, reduced injury, and compatibility with other systems such as controlled atmospheres. In this work we have investigated the effect of hot air treatments at 44 to 48°C and 50% relative humidity for 160 and 220 min, on the physiology and quality of `Manila' and `Óro' mango fruit stored at 10°C and 85% relative humidity for up to 4 weeks. No injury was observed in both cultivars exposed for 160 min, but some injury was observed when fruit were exposed for 220 min. Some of these fruit also failed to ripen. Heat treatment (especially for 160 min) delayed ripening of fruit, as measured with color and texture changes, compared to the control. Heat treatment changed the protein composition of the fruit and affected the activity of peroxidases.

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