Effect of precooling and ethylene absorbent on the quality of Dendrobium "Pompadour" flowers

We studied the effect of precooling and the use of an ethylene absorbent (based on potassium permanganate) in the flower boxes, on the vase life of Dendrobium `Pompadour` flowers, after simulation of air shipment (3 days at 25°C). Precooling at 10°C (85-95%RH) for 60 minutes reduced ethylene production, ACC activity, and the concentration of 1-aminocyclopropane-1-carboxylic acid (ACC) in the flowers, during shipment. Precooling for 90 minutes or longer did not have a positive effect on the chilling-sensitive Dendrobium flowers. The presence of an ethylene absorbent in the cardboard boxes further reduced ethylene concentration in the boxes. The combination of 60 min precooling and the ethylene absorbent was optimal to reduce epinasty of the buds and flowers, to promote bud opening and to prevent abscission of open flowers. It also considerably delayed the time to in visible petal withering

Variation in fruit chilling injury among mango cultivars

Mango(Mangifera indica L.) fruit of six cultivars ('Kaew', 'Rad', 'Okrong', 'Tongdum', 'Nam Dok Mai' and 'Nungklangwun') were stored at 4, 8 and 12degreesC (85-90% RH) and randomly sampled every 5 days. Chilling injury was manifested initially as a gray to brown discoloration of the peel, followed by a color change in the pulp and the endocarp (seed coat). The seed tissue of most cultivars became brittle during storage at 4 and 8degreesC for as little as 5 days, and the seeds did not germinate. In all cultivars Studied, storage life was limited by skin discoloration. If acceptable skin color (no discoloration of more than 10% of the skin surface) after 5 days of shelf life at room temperature (about 30degreesC) was taken as a criterion, fruit of all cultivars, except 'Rad' and 'Okrong', could be not be stored for more than 5 days. According to this criterion, 'Rad' fruit Could be stored at 12degreesC for 15 days and 'Okrong' fruit for as long as 25 days. This variation in chilling injury (CI) sensitivity may be useful in breeding cultivars with improved storage life at low temperatures. (C) 2003 Elsevier B.V. All rights reserved

Hot water treatments delay cold-induced banana peel blackening

Banana fruit of cv. Gros Michel (Musa acuminata, AAA Group, locally called cv. Hom Thong) and cv. Namwa (Musa x paradisiaca, ABB Group) were immersed for 5, 10 and 15 min in water at 42 degrees C, or in water at 25 degrees C (control), and were then stored at 4 degrees C. Hot water treatment for 15 min delayed peel blackening during cold storage by about 4 days in cv. Gros Michel and by 2 days in cv. Namwa. In both cultivars the delay of blackening was correlated with an increase in the ratio of unsaturated to saturated fatty acids. Hot water treatment in cv. Gros Michel but not cv. Namwa was correlated with lower lipoxygenase (LOX) activity and lower levels of thiobarbitutic acid-reactive compounds. The results suggest that the rapid peel blackening of cv. Gros Michel is related to detectable membrane degradation, whereas the membrane-associated changes might be below the detection limit in the slower blackening cv. Namwa. The delay of peel blackening in cv. Gros Michel was associated with reduced expression of a catechol oxidase gene, which might partially explain the lower catechol oxidase activity after hot water treatment. The hot water treatment also increased the abundance of a Hsp70 transcript. The changes in gene expression found in cv. Gros Michel were not observed in cv. Namwa. Taken together the delay of blackening by hot water treatment in cv. Namwa was only correlated with a change in the ratio of unsaturated to saturated fatty acids, whereas that in cv. Gros Michel was additionally correlated with lower LOX activity, lower mRNA abundance of a gene encoding a catechol oxidase and lower catechol oxidase activity

Effect of surface coating on ripening and early peel spotting in 'Sucrier' banana (Musa acuminata)

Sucrier¿ bananas (Musa acuminata, AA Group) show peel spotting when the peel is just about as yellow as green, which coincides with optimum eating quality. As consumers might relate the spotting to overripe fruit, early spotting is considered undesirable, especially for export markets. Fruit were left uncoated (controls) or coated with polyethylene parafilm wax at concentrations of 20%, 25%, and 30% (v/v) and then held at 29¿30°C for 5 days. Compared with controls, each of the concentrations delayed early peel spotting. Eating quality was not affected by the 20% coating, but was negatively affected by the higher concentrations. Further tests, using 20% coating, showed that the delay of peel spotting was not associated with a change in peel total free phenolics or with polyphenol oxidase (PPO) activity, but it was accompanied by reduced in vitro phenylalanine ammonia lyase (PAL) activity. Results suggest that the delay in peel spotting, after surface coating, is a result, at least in part, of reduced PAL activity. Low rate of oxygen diffusion through the coating might be the factor that limits the last step to blackening