1-Methylcyclopropene interactions with diphenylamine on diphenylamine degradation, alpha-farnesene and conjugated trienol concentrations, and polyphenol oxidase and peroxidase activities in apple fruit.

doi:10.1021/JF0511603

Paper

1-Methylcyclopropene interactions with diphenylamine on diphenylamine degradation, alpha-farnesene and conjugated trienol concentrations, and polyphenol oxidase and peroxidase activities in apple fruit.

Published Aug 17, 2005 · J. M. R. Apollo Arquiza, A. Hay, J. Nock

Journal of agricultural and food chemistry

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43

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1

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Abstract

1-Methylcyclopropene (1-MCP) is a new technology that is applied commercially to inhibit ethylene action in apple fruit, but its interactions with existing technologies such as diphenylamine (DPA) for control of superficial scald development in fruit during and after storage is unknown. To investigate possible interactions between 1-MCP and DPA, Delicious apples were untreated or treated with 2 g L(-1) DPA, and then with or without 1 microL L(-1) 1-MCP. Ethylene production and respiration rates of fruit were measured immediately following treatment, and fruit was stored at 0.5 degrees C for 12 weeks. Internal ethylene concentrations (IEC), alpha-farnesene and conjugated trienol (CTol) concentrations, activities of peroxidase and polyphenol oxidase (PPO), and DPA levels in the skin of the fruit were measured at intervals during storage. 1-MCP reduced the rate of DPA loss from peel tissue so that by 12 weeks of storage concentrations of the chemical were 25% higher than in untreated fruit. 1-MCP, with and without DPA, markedly inhibited ethylene production and respiration rates, maintained low IEC and alpha-farnesene and CTol concentrations, while DPA had little effect on these factors except inhibition of CTol accumulation. Treatment effects on peroxidase and PPO activities were inconsistent.

Non-RCT

Study Snapshot

1-MCP and diphenylamine effectively inhibit ethylene production and respiration in apple fruit, maintaining low internal ethylene concentrations and maintaining low alpha-farnesene and conjugated trienol concentrations.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

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Paper

1-Methylcyclopropene interactions with diphenylamine on diphenylamine degradation, alpha-farnesene and conjugated trienol concentrations, and polyphenol oxidase and peroxidase activities in apple fruit.

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References

Citations

Candidate Gene Transcriptional Signature Unravels the Reprogramming Occurring in the Peel of Apple Fruit of ‘Granny Smith’ During Postharvest Storage

This study identified 16 genes as potential markers for monitoring postharvest ripening in apples, aiding in maintaining high-quality storage and minimizing postharvest disorders and fruit loss.

Comparative transcriptome and metabolite survey reveal key pathways involved in the control of the chilling injury disorder superficial scald in two apple cultivars, ‘Granny Smith’ and ‘Ladina’

Preventing superficial scald in apples involves promoting unsaturated fatty acid production, reducing ethylene production, and adjusting metabolite levels.

Advances in non-thermal technologies for whole and minimally processed apple fruit – A review

Non-thermal technologies like cold plasma, pulsed electric fields, ozone, electrolyzed water, and edible coatings show promise in microbial decontamination and preserving essential nutritional quality attributes in the apple fruit industry.

Postharvest Handling Practices and Treatment Methods for Okra in Nigeria: A Review

Proper postharvest handling practices and treatment methods can maintain okra quality and extend its shelf life in Nigeria.

Physiological and biochemical mechanism of resveratrol inhibiting superficial scald in ‘Dangshansuli’ pears

Resveratrol effectively inhibits superficial scald in 'Dangshansuli' pears by decreasing -farnesene and its auto-oxidation products, and improving energy metabolism and antioxidant capacity.