Fruit Quality, Fermentation Products, and Activities of Associated Enzymes During Elevated CO2 Treatment of Strawberry Fruit at High and Low Temperatures

in Journal of the American Society for Horticultural Science
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  • 1 Department of Horticulture, Cornell University, Ithaca, NY 14853

The effects of postharvest treatments of air and 20 kPa CO2 (in air) at 2 or 20 °C on color, firmness, accumulations of acetaldehyde, ethanol, and ethyl acetate, activities of pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) activity, and expression of an ADH gene were studied in strawberry fruit (Fragaria ×ananassa Duch. cv. Jewel). CO2 treatment enhanced strawberry fruit firmness at 2 °C but not 20 °C, while the rate of color changes was affected by CO2 treatment at 20 °C but not at 2 °C. Temperature also affected the accumulation of acetaldehyde, ethanol and ethyl acetate in CO2-treated fruit. All three compounds accumulated in fruits at 2 °C. At 20 °C, ethanol accumulated slightly by day 6, although ethyl acetate accumulated in fruit from both atmospheres. PDC enzyme activity was higher in CO2-treated fruit than their air-treated control at 2 °C but not at 20 °C. ADH activity and ADH mRNA accumulation of the CO2-treated berries were higher than in air at 20 °C but not 2 °C. The results, overall, indicate that patterns of change among gene expression, enzyme activities, and fermentation product accumulation were not consistent.

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