Inhibiting Tomato Ripening with 1-Methylcyclopropene
نویسندگان
چکیده
منابع مشابه
Influence of 1-methylcyclopropene on ripening, storage life, and volatile production by d'Anjou cv. pear fruit.
d'Anjou cv. pear fruit (Pyrus communis L.) exposed at harvest to 0, 0.42, 4.2, or 42 micromol m(-)(3) 1-methylcyclopropene (1-MCP) for 12 h at 20 degrees C were stored at 1 degrees C for up to 8 months. After storage, half of the fruit was continuously exposed to ethylene (0.45 or 4-18 mmol m(-)(3)) for 7 days at 20 degrees C. All fruit treated with 1-MCP had lower respiration and ethylene prod...
متن کاملRegulation of tomato fruit ripening
Fruit ripening is a sophisticatedly orchestrated developmental process, unique to plants, that results in major physiological and metabolic changes, ultimately leading to fruit decay and seed dispersal. Because of their strong impact on fruit nutritional and sensory qualities, the ripeningassociated changes have been a matter of sustained investigation aiming at unravelling the molecular and ge...
متن کاملEffect of fruit maturity on efficiency of 1-methylcyclopropene to delay the ripening of bananas
Three bunches of unripe ‘Williams’ banana fruit of different maturity, 173, 156 and 71 days from bunch emergence, were harvested. Fruit from the top, bottom and middle hands from each bunch were fumigated for 24 h with 1-methylcyclopropene (1-MCP) at 0, 5, 50 or 500 nl l at 20C. All fruit were then stored at 20C in air containing 0.1 ml l ethylene and the time taken for each fruit to ripen (gre...
متن کاملCell turgor changes associated with ripening in tomato pericarp tissue.
The pressure microprobe was used to determine whether the turgor pressure in tomato (Lycopersicon esculentum Mill., variety "Castelmart") pericarp cells changed during fruit ripening. The turgor pressure of cells located 200 to 500 micrometers below the fruit epidermis was uniform within the same tissue (typically +/- 0.02 megapascals), and the highest turgors observed (<0.2 megapascals) were m...
متن کاملEffect of salinity on tomato fruit ripening.
Tomato (Lycopersicon esculentum Mill) plants from various cultivars growing on half-strength Hoagland solution were exposed at anthesis to 3 or 6 grams per liter NaCl. Salinity shortened the time of fruit development by 4 to 15%. Fruits of salt-treated plants were smaller and tasted better than did fruits of control plants. This result was obtained both for ripe fruits tested on the day of pick...
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ژورنال
عنوان ژورنال: Journal of the American Society for Horticultural Science
سال: 2004
ISSN: 0003-1062,2327-9788
DOI: 10.21273/jashs.129.1.0112