Characteristics of Respiration and Ethylene Production in Fruits Transferred from Low Pressure Storage to Ambient Atmosphere

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  • KIM Min
    Institute of Agriculture and Forestry, University of Tsukuba
  • OOGAKI Chiaki
    Institute of Agriculture and Forestry, University of Tsukuba

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Other Title
  • 減圧貯蔵法における減圧解除後の果実呼吸量及びエチレン生成の特長
  • 減圧貯蔵法における減圧解除後の果実呼吸量及びエチレン生成の特長〔英文〕
  • ゲンアツ チョゾウホウ ニ オケル ゲンアツ カイジョゴ ノ カジツ コキュウ

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Oxygen is an essential factor for the synthesis of ethylene in harvested fruit, and an almost immediate cessation of ethylene production by fruit occurs under anaerobic conditions such as 100% nitrogen. Fruits which have been prevented from producing ethylene anaerobically are able to produce ethylene when transferred to air at a rate higher than that by control fruit in air and without a lag period.<br>In this paper, we studied whether or not fruits transferred from an environment at a low pressure or low partial pressure of oxygen to an environment at a normal pressure show ethylene production in the same manner as mentioned above. In Japanese pear and tomato fruits which are classified as climacteric in respiration during ripening, pear fruits were stored at a pressure of 190 and 285 Torr for 36 days then transferred to the ambient atmosphere after 8, 15, 22 or 36 days while tomato fruits were stored for 40 days at the same pressures then transferred to the ambient atmosphere after 40 days. The ethylene production rates of the fruits transferred from low pressure storage were measured by determining ethylene accumulation from 0 to 3 hours, 3 to 6 hours, 6 to 12 hours and 12 to 24 hours after transfer. These fruits showed higher rates than fruits which had been stored at normal pressure. However, the respiration rates of fruits transferred from low pressure storage to an ambient atmosphere were lower than those of fruits stored at normal pressure. In orange fruits whose respiration is non-climacteric, the ethylene production and respiration rates of fruits after transfer were lower than that of fruits stored at normal pressure. However, when they were stored at a high relative humidity, as high as 98% with a pressure of 190 Torr, a considerable degree of deterioration and decay occured after transfer. The ethylene and carbon dioxide production was also higher than that in fruits stored at a pressure of 190 Torr with a relative humidity of 75% or at a pressure of 760 Torr with a relative humidity of 86%.

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