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Potential Mechanisms Associated with Strawberry Fruit Firmness Increases Mediated by Elevated pCO2
황용수,민정호,김대영,김진국,Donald J. Huber 한국원예학회 2012 Horticulture, Environment, and Biotechnology Vol.53 No.1
Postharvest treatment of strawberry fruit with an elevated pCO2 induces transient increases in the fruit firmness. The mechanism responsible for this firmness increase is not clearly understood. This study addressed the physiological responses of strawberry fruit to CO2 treatment to understand the factors to induce firmness increase. High CO2treatment induced modification of pectic polymers, the decrease of water-soluble pectins (WSP) and increase of chelator-soluble pectins (CSP), which are the major factors for firmness increase. The shift of WSP to CSP is related with calcium binding to WSP. The calcium binding to wall polymers was induced without changes of PME activity and methoxy content of WSP and CSP. Our results suggested that fruit firmness increase of strawberry by postharvest CO2treatment occurred primarily through pectin polymerization mediated by calcium.
Xiaoqing Dong,Jingping Rao,Donald J. Huber,Xiaoxiao Chang,Fucun Xin 한국원예학회 2012 Horticulture, Environment, and Biotechnology Vol.53 No.4
Changes in surface wax composition of ‘Red Fuji’ apple (Malus domestica Borkh. ‘Red Fuji’) during development and during storage at 0 ± 1℃ after 1-methylcyclopropene (1-MCP) treatments were studied by the means of gas chromatography -mass spectrometry. Total wax increased during fruit development. During the storage at 0 ± 1℃, total waxes declined, and the decline was significantly delayed in 1-MCP–treated fruit. Total waxes were chromatographically separated into nonpolar and polar components. Nonacosane was the most abundant nonpolar wax, comprising 95% of total hydrocarbons. Polar wax components were comprised of nonacosan-10-ol (29%) and nonacosan-10-one (16%), along with a series of fatty acids and derivatives. Distinct patterns of wax changes were observed. Nonacosane, heptacosane and nonacosene increased during the development and decreased over seven months of fruit storage at 0 ± 1℃. Declines were delayed or slightly suppressed in 1-MCP–treated fruit. By contrast, nonacosan-10-ol, nonacosan-10-one, and 9, 12-octadecadienoic acid showed variable accumulation trends during the development but significant increases during storage that were strongly suppressed in 1-MCP–treated fruit. The association of wax changes with ethylene production and the responses to 1-MCP indicate that ethylene strongly influences wax composition in ‘Red Fuji’ apple fruit.
방울 토마토의 숙기에 따른 1-Methylcyclopropene 처리효과
조미애(Mi-Ae Cho),홍윤표(Yoon-Pyo Hong),최선영(Sun-Young Choi),Donald J. Huber 한국원예학회 2007 원예과학기술지 Vol.25 No.4
방울토마토 생육 단계에 따른 1-MCP 효과를 구명하기 위해 pink-light red(P-LR)와 light red-red(LR-R)단계를 채취하여 0.5μLㆍℓ⁻¹ 1-Methylcyclopropene(1-MCP, 24시간, 20℃)을 처리한 후 41일 동안 에틸렌 생성량, 호흡량, 중량감소율, 색도, 경도, 산도, 당도, 변화 등의 품질변화를 관찰하였다. 1-MCP 처리후 저장기간 경과에 따른 중량감소율, 색도, 경도 및 적정산도는 처리구에서 대조구보다 변화가 느렸고 이것은 1-MCP 처리구에서 초기 저장기간 동안 에틸렌과 호흡량이 무처리구에 비해 낮게 유지되었던 것이 품질변화 속도를 감소시키는 데 영향을 미친 것으로 보인다. 1-MCP는 ‘HN265’ 품종에서 숙기와 관계없이 색도, 경도, 산도를 유지시키고, 가용성 고형물 함량에 영향을 미치지 않는 등 방울토마토의 품질유지 효과를 나타내었으나, 외관 및 전체적인 품질 변화 속도를 고려할 때 P-LR단계에서 처리시 품질 유지에 보다 효과적임을 알 수 있었다. Cherry tomatoes (Lycopersicon esculentum L. cv. BHN265) were harvested at pink-light red (P-LR) and light red-red (LR-R) stage. They were treated with 0.5μLㆍℓ⁻¹ 1-methylcyclopropene (1-MCP) for 24 hours at 20℃ before storage to evaluate the effectiveness of 1-MCP for extending shelf-life. As the time elapsed after treatment, 1-MCP treated fruit showed less weight loss and more slow changes in color, firmness and titratable acidity than non-treated fruit during 41 storage days. Lower ethylene and carbon dioxide production rates in 1-MCP treated cherry tomatoes at the initial period (5~7 days) of storage appeared to be the main cause of quality maintenance. 1-MCP had an effect on the extension of shelf-life of cherry tomatoes at the P-LR and LR-R stage of development because of maintaining color, firmness and titratable acidity, especially P-LR was more effective stage than LR-R stage for 1-MCP treatment to preserve quality of cherry tomatoes according to the general appearance and the change rates of quality factors.