Work

Chilling Exposures and Ethylene Treatment Change the Level of ACC in ‘Honey Dew’ Melons

Year: 1987

Type: article

Abstract: ‘Honey Dew’ melons ( Cucumis melo L.) accumulated substantial amounts of ACC during a 2½-week chilling exposure at 2.5°C. The final concentration in chilled skin tissue was 15 nmol·g –1 , which was about 70 times that in nonchilled skin tissue. The level of ACC in the underlying flesh also was increased by chilling, but to a lesser extent. The concentration of ACC decreased continuously during subsequent warming of the melons at 20° and had returned almost to the at-harvest level (<1 nmol·g –1 ) after 24 hr. Ethylene and CO 2 production were low at 2.5° but rose rapidly during warming. A pre-chilling ethylene treatment (1000 µl·liter –1 ) for 18 hr at 20°) reduced chilling injury and ACC accumulation. ACC accumulation in the skin was negatively correlated with the presence of solar yellowing. Chemical names used: 1-aminocyclopropane-1-carboxylic acid (ACC).

Source: Journal of the American Society for Horticultural Science

DOI: 10.21273/jashs.112.1.109

Authors: Werner J. Lipton, Chien Yi Wang

Institutions: Agricultural Research Service, United States Department of Agriculture, Horticultural Crops Research Laboratory

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,500