Application of acetaldehyde (AA) at 90 to 360 mm to intact grape berries (Vitis vinifera L. cv. Sultanina and Vitis vinifera L. cv. 103) caused an increase in CO2 production rate and a reduction in ethylene evolution rate. The increase in CO2 production rate was accompanied by a decrease in juice acidity without any change in the total soluble solids content. Addition of ACC to berry halves dramatically increased ethylene production, which was inhibited by AA. Ethanol, applied at the same concentrations as AA, neither caused a reduction in ethylene evolution nor inhibited the conversion of ACC to ethylene. Chemical name used: 1-aminocyclopropane-1-carboxylic acid (ACC).
Edna Pesis and Rosa Marinansky
Edna Pesis, Rosa Marinansky, Giora Zauberman and Yoram Fuchs
Prestorage treatment of avocado fruit (Persea americana Mill. cv. Fuerte) with a low-O2 atmosphere (3% O2 + 97% N2) for 24 hours at 17C, significantly reduced chilling injury (CI) symptoms after storage at 2C for 3 weeks. Fruit softening was also delayed by this treatment. The treated fruit had lower respiration and ethylene production rates during storage at 2C and subsequently at 17C. Electrolyte leakage was significantly lower in peel disks from treated fruit. Reducing power, expressed as total sulfhydryl groups, was higher in the peel and pulp of low-O2-treated fruit. The amount of peel chlorophyll was inversely correlated with the severity of CI symptoms.