Ethylene production and biosynthesis during ripening and storage of chilli fruits
2000
Engku Hasmah Engku Abdullah | Zainon Mohd Ali | Chin, K. H. | Hamid Lazan
The fruits of cv. Kulai chilli (Capsicum annuum L.) are characteristically climacteric, exhibiting a respectable increase in ethylene evolution during ripening. This climacteric ethylene production, though small in magnitude, was accompanied by increased aminocyclopropane-l-carboxylate (ACC) content and activity of ACC synthase, the enzyme which catalyses the conversion of S-adenosylmethionine to ACC. When stored at low temperature (LT, 10°C) for 7 or 14 days, ethylene production and the activity of ACC synthase and ACC content were suppressed. Although both ACC synthase activity and ACC content increased upon transferring the LT fruits to ripening (ambient) temperature, ethylene production, however, failed to recover. The results seem to suggest that LT storage have a longer suppressive effect on the fruit's capacity to convert ACC to ethylene than its ability to synthesize ACe. This capacity to catalyze ACC formation was markedly reduced when the fruits was subjected to heat treatment prior to LT storage. The relevance of ethylene metabolism to heat treatment and chilling injury responses in chilli fruits will be investigated.
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