Fruit Quality, Fermentation Products, and Activities of Associated Enzymes During Elevated CO2 Treatment of Strawberry Fruit at High and Low Temperatures
Year: 2005
Type: article
Abstract: The effects of postharvest treatments of air and 20 kPa CO 2 (in air) at 2 or 20 °C on color, firmness, accumulations of acetaldehyde, ethanol, and ethyl acetate, activities of pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH) activity, and expression of an ADH gene were studied in strawberry fruit ( Fragaria × ananassa Duch. cv. Jewel). CO 2 treatment enhanced strawberry fruit firmness at 2 °C but not 20 °C, while the rate of color changes was affected by CO 2 treatment at 20 °C but not at 2 °C. Temperature also affected the accumulation of acetaldehyde, ethanol and ethyl acetate in CO 2 -treated fruit. All three compounds accumulated in fruits at 2 °C. At 20 °C, ethanol accumulated slightly by day 6, although ethyl acetate accumulated in fruit from both atmospheres. PDC enzyme activity was higher in CO 2 -treated fruit than their air-treated control at 2 °C but not at 20 °C. ADH activity and ADH mRNA accumulation of the CO 2 -treated berries were higher than in air at 20 °C but not 2 °C. The results, overall, indicate that patterns of change among gene expression, enzyme activities, and fermentation product accumulation were not consistent.
Institution: Cornell University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,500
OpenAlex ID: W2185624670