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- Author or Editor: Charles R. Barmore x
- Journal of the American Society for Horticultural Science x
Abstract
Pectinesterase (PE) activity was determined in avocado fruit (Persea americana Mill) at various times during controlled atmosphere storage (CA) and subsequent softening. A reduction in the initial softening time as related to storage temperature or ethylene accumulation in the CA unit was associated with a decrease in the PE activity of firm fruit at time of removal from storage. It is suggested that PE activity in fruit could be used to monitor a change in softening time during CA storage.
Abstract
Using leaf expiants of Citrus madurensis Lour. cv. ‘Calamondin’, it was demonstrated that many chemicals will accelerate the abscission processes at concentrations of 10−2 to 10−1M. Representative of classes of chemicals tested were mineral acids, bases, and salts; organic acids and salts; non-ionic organic compounds. Several observations were made: Low (< 3) or high (> 13) pH will accelerate the abscission processes; cations and anions do differ in the capacity to accelerate the abscission processes but those that were most effective were active in the concentration range of 10−2 to 10−1M; inorganic PO4 −3 was as effective on abscission as the organic anions tested; acceleration of abscission by these various agents at 10−2M was accomplished without visible tissue damage.
Abstract
Studies with enzymatically isolated cuticles revealed that the abaxial cuticle was the primary site of ethylene diffusion from the leaf. With fruits, the flavedo and cuticle of the rind were found to offer considerable resistance to ethylene diffusion. The albedo was quite permeable. Measurement at various positions on the fruit show that the point of stem attachment was apparently the path of least resistance for ethylene diffusion from the fruit cavity.