The effect of 10, 100, 1000, 10,000 ppm of ethylene, applied for 3, 6, 12, and 24 hours, on the ripening rate of "Hass" avocado (Persea americana Mill.) fruits at three stages of maturity was investigated. Ethylene treatments were started either immediately after picking or 2 days later. A sharp peak of ethylene production was found to precede full softening by about 2 days and the occurrence o...

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...

this study was done to evaluate the effects of harvest time on some factor of ‘ahmadaqaie’ pistachio nuts in rafsanjan. in three consecutive years (2009-2012) during three stages of friut ripening (40, 70 and 100 percent of hulling), fruit was harvested and physiological and biochemical parameters were measured. the experiments were conducted as randomized complete block design with compound an...

The aim of the work reported herein was to determine whether the lack of normal ripening in fruits of rin and nor tomato mutants is due to the presence of ripening inhibitors or to the lack of ripening factors in the fruit. A fruit tissue transplantation technique was developed for this purpose.Disks of pericarp tissue were transplanted reciprocally between tomato fruits (Lycopersicon esculentu...

Fruit ripening is characterized by processes that modify texture and flavor but also by a dramatic increase in susceptibility to necrotrophic pathogens, such as Botrytis cinerea. Disassembly of the major structural polysaccharides of the cell wall (CW) is a significant process associated with ripening and contributes to fruit softening. In tomato, polygalacturonase (PG) and expansin (Exp) are a...

Nanopowdered chitosan (NPC) has high biological activities, such as blood cholesterol lowering effect and antidiabetic activity. This study is carried out to determine the effects of nano-powdered chitosan-added Maribo cheese (NCMC) for the physicochemical properties and sensory analysis during its ripening at 14℃ for 6 mon. From the results, the moisture and fat levels are not significantly in...

Ethylene has long been regarded as the main regulator of ripening in climacteric fruits. The characterization of a few tomato mutants, unable to produce climacteric ethylene and to ripen their fruits even following treatments with exogenous ethylene, has shown that other factors also play an important role in the control of climacteric fruit ripening. In climacteric peach and tomato fruits it h...

We show that phytochromes modulate differentially various facets of light-induced ripening of tomato fruit (Solanum lycopersicum L.). Northern analysis demonstrated that phytochrome A mRNA in fruit accumulates 11.4-fold during ripening. Spectroradiometric measurement of pericarp tissues revealed that the red to far-red ratio increases 4-fold in pericarp tissues during ripening from the immature...

In this study, changes in some chemical compositions associated with fruit quality and enzymatic activities were investigated during ripening of hawthorn fruits from the 88th to 148th day after full bloom day (from August 11 to October 10, 2013). Significant differences in these indices were found between different maturation stages as well as hawthorn cultivars. During ripening of hawthorn fru...

Mature avocado fruit (Persea americana Mill. cvs ‘Ettinger’, ‘Hass’, ‘Reed’ and ‘Fuerte’), harvested during the commercial harvesting season, were treated with various concentrations of 1-methylcyclopropene (1-MCP) for 24 h at 22°C and after ventilation, were exposed to 300 ml l ethylene for 24 h at 22°C. The fruit were then stored at 22°C in ethylene-free air for ripening assessment. Ethylene ...