Effect of dipping and pressure infiltration of putrescine on the propylene induced autocatalytic ethylene production and ripening of 'Hayward' kiwifruit
2003
Petkou, I. | Pritsa, Th | Sfakiotakis, E.
Effects of postharvest pressure (2.5, 5 and 7 bar) or dipping infiltration of distilled water and 1 mM or 10 mM putrescine (Put) on autocatalysis of ethylene production and fruit ripening were studied in ‘Hayward’ kiwifruit. After infiltration, the fruit were treated with 1,300 ppm propylene to induce ripening in a closed (Mariotte) system at 20°C for 24 hours. Following propylene treatment the fruit were placed in a continuous air stream system (flow rate 40 ml/min) to measure respiration and ethylene production at 20°C. When the experiment was terminated firmness, soluble solids content, titratable acidity and membrane permeability of fruits were determined. Pressure infiltration of water resulted in reduced autocatalytic ethylene production. The higher the pressure applied, the stronger the inhibition of ethylene production. The 1mM Put treatments resulted in a greater inhibition of ethylene production than that of water alone. The 10 mM Put treatment showed no additive effect with pressure infiltration, while dipping infiltration increased ethylene production. Respiration rate of fruit treated by dipping in 1mM Put was lower and flesh firmness was higher than all other treatments.
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