1-Methylcyclopropene interactions with diphenylamine on diphenylamine degradation, a-farnesene and conjugated trienol concentrations, and polyphenol oxidase and peroxidase activities in apple fruit

Added Title

One-Methylcyclopropene interactions with diphenylamine on diphenylamine degradation, a-farnesene and conjugated trienol concentrations, and polyphenol oxidase and peroxidase activities in apple fruit

College

Gokongwei College of Engineering

Document Type

Article

Source Title

Journal of Agricultural and Food Chemistry

Volume

53

Issue

19

First Page

7565

Last Page

7570

Publication Date

2005

Abstract

1-Methylcyclopropene (1-MCP) is a new technology that is applied commercially to inhibit ethylene action in apple fruit, but its interactions with existing technologies such as diphenylamine (DPA) for control of superficial scald development in fruit during and after storage is unknown. To investigate possible interactions between 1-MCP and DPA, Delicious apples were untreated or treated with 2 g LDPA, and then with or without 1 μL L-1 1-MCP. Ethylene production and respiration rates of fruit were measured immediately following treatment, and fruit was stored at 0.5 °C for 12 weeks. Internal ethylene concentrations (IEC), a-farnesene and conjugated trienol (CTol) concentrations, activities of peroxidase and polyphenol oxidase (PPO), and DPA levels in the skin of the fruit were measured at intervals during storage. 1-MCP reduced the rate of DPA loss from peel tissue so that by 12 weeks of storage concentrations of the chemical were 25% higher than in untreated fruit. 1- MCP, with and without DPA, markedly inhibited ethylene production and respiration rates, maintained low IEC and a-farnesene and CTol concentrations, while DPA had little effect on these factors except inhibition of CTol accumulation. Treatment effects on peroxidase and PPO activities were inconsistent

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Disciplines

Chemistry | Organic Chemistry

Note

Abstract only

Keywords

Plant regulators; Plant hormones—Synthesis

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