収穫後におけるキウイフルーツのエチレン生成と果実軟腐病の関係について

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タイトル別名
  • Ethylene Production in Harvested Kiwifruit with Special Reference to Ripe Rot.
  • シュウカクゴ ニ オケル キウイ フルーツ ノ エチレン セイセイ ト カジツ

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抄録

This study was undertaken to demonstrate : a) the stimulatory effect of ethylene evolved by diseased kiwifruit on the ethylene evolution by sound ones, and b) that sound kiwifruit are unable to start evolving ethylene without this stimulus.<BR>1. In the experiment using 'Hayward' kiwifruit packed in a carton at 20°C, some fruits showd ripe rot symptoms and coincidentaly started evolving ethylene soon after being transferred from 5°C to 20°C. About 12 days later, the other fruits within the same carton also started evolving ethylene without any ripe rot symptoms.<BR>2. When fruits of 4 cultivars were packed a) individually in unsealed polyethylene film bags or b) in polyvinyl chloride (PVC) box with an ethylene absorbent to minimize the effect of ethylene evolved from diseased fruits, most sound fruits did not start evolving ethylene up to about 60 and 40 days, respectively. The carbon dioxide in the polyethylene bags or PVC boxes did not accumulate so much as to retard the induction of ethylene synthesis.<BR>3. When sound fruits were placed at 20°C and separated physically from diseased ones, they had persistent low levels of internal ethylene concentration, 1-anciinocyclopropane-1-carboxylic acid (ACC) content, and ethylene forming enzyme (EFE) activity.<BR>These results indicate that ethylene evolution in the sound kiwifruit is stimulated by ethylene stemming from diseased fruits packed in the same container, and also indicate that ethylene formation in the sound kiwifruit requires an exogenous induction factor such as ethylene gas or a diseased fruit nearby.

収録刊行物

  • 園芸学会雑誌

    園芸学会雑誌 62 (2), 443-449, 1993

    一般社団法人　園芸学会

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