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- Author or Editor: Charles R. Barmore x
- HortScience x
Abstract
Chlorophyllase activity in rind tissue of calamondin (Citrus microcarpa Bunge) increased 195% following a 10 ppm ethylene treatment at 30°C for 24 hours with a concomitant decrease in chlorophyll. A 6 to 12 hour treatment with ethylene was required before detecting increased chlorophyllase activity. Cycloheximide applied immediately prior to the ethylene treatment reduced ethylene stimulated chlorophyllase activity by 60% and reduced chlorophyll degradation markedly, indicating that ethylene stimulated the synthesis or activation of chlorophyllase.
Abstract
A diluting and dispensing system is described for providing concentrations of ethylene as low as 0.1 ppm to a number of different chambers in a continuous flow system for treatment of plant tissue. Several concentrations can be provided simultaneously. The system eliminates the need for routine recharging of the ethylene reservoir.
Chopped `Salinas' crisphead lettuce (Lactuca sativa L.) was packaged in four types of polymeric films and stored at 1 or 5C for 14 days. Discoloration and off-flavors developed in lettuce stored in the two films in which the naturally produced CO2 rose above 20%. In the two films (oriented low-density polyethylene) with O2 transmission rates higher than 3000 ml·m-2· day-1·atm-1 at 22C, CO2 remained below 20%, O2 was between ≈ 2% and 15%, and the lettuce was acceptable after 14 days of storage at either 1 or 5C. Appearance and flavor were affected more by temperature than by length of storage.
Abstract
Preharvest development of external red color of ‘Irwin’ and ‘Keitt’ mango (Mangifera indica L.) was enhanced with an application of the antitranspirant poly-l-p-menthen-8-9 diyl (Vapor Gard) prior to commercial fruit maturity. Both the percentage of fruit surface area showing red color and intensity of the red color was increased. Red color development in storage at 21°C was not affected by Vapor Gard. This effect was specific for the anthocyanin pigment(s). Colorimetric measurements in both yellow and green areas indicated that Vapor Gard did not affect disappearance of chlorophyll and development of yellow color at time of or following harvest.