Effects of High Concentrations of Carbon Dioxide on the Quality and Physiological Changes of Fruits and Vegetables during Storage

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  • 高濃度炭酸ガスが貯蔵青果物の品質並びに生理化学的変化に及ぼす影響 (第2報)
  • 高濃度炭酸ガスが貯蔵青果物の品質並びに生理化学的変化に及ぼす影響-2-高濃度炭酸ガス処理並びに処理解除に伴う果実の呼吸代謝の変動
  • コウ ノウド タンサン ガス ガ チョゾウ セイカブツ ノ ヒンシツ ナラビニ
  • II. Changes in Respiratory Metabolism of Fruits during and after Treatment with High Concentrations of CO<sub>2</sub>
  • 高濃度炭酸ガス処理並びに処理解除に伴う果実の呼吸代謝の変動

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Mechanisms which serve to suppress the ripening of fruits following the treatment with high concentrations of CO2 were investigated. When tomato fruit was treated with 100% CO2 for one day, CO2 exhaust remained at high level relative to nontreated fruit for several days after treatment. This phenomenon was also observed in banana and pear fruits. The ethylene production of tomato and banana fruits after treatment was also higher than that of non-treated fruits. However, the ethylene production of pear fruit decreased somewhat as the period of treatment became longer. When tomato fruit was treated with 100% CO2 for one day, the activities of enzymes related to respiratory metabolism changed remarkably during and after the treatment: glucose-6-phosphate dehydrogenase and malic enzyme were not activated following the ripening of fruit; phosphofructokinase showed a marked fluctuation after the treatment; alcohol dehydrogenase was activated during the treatment, and also was at high activity level after the treatment; and succinate oxidation in mitochondria was lowered during the treatment, but activated after the treatment. In addition, KCN inhibition of succinate oxidation decreased, and the respiratory control ratio of mitochondria was lowered for several days after the treatment; these results indicate the development of CN-resistant respiration through out the period.

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