TY - JOUR
T1 - The relationship between ethylene and aroma volatiles production in ripening climacteric fruit
AU - Grant Wyllie, S.
AU - Golding, J. B.
AU - McGlasson, Barry
AU - Williams, M.
PY - 1998
Y1 - 1998
N2 - This work discusses the influence of the ethylene antagonist 1-methyl-cyclopropene (1-MCP) and the timing of its application on the ripening related parameters in bananas such as ethylene, CO2 and volatiles production, volatiles composition and skin color. The preclimacteric application of 1-MCP to banana fruit delayed the onset of the common parameters associated with ripening, namely ethylene and aroma volatiles production, respiration and skin color changes. The extent of these delays depended on the developmental stage of the fruit at application and on whether the fruit was subsequently challenged with the ethylene analogue, propylene. The application of 1-MCP to bananas continuously challenged with propylene delayed the onset of ripening and volatiles production by two days. When preclimacteric mature green bananas were allowed to naturally ripen in the absence of propylene, 1-MCP delayed the onset of ripening by nine days. Hence 1-MCP application offers a convenient means of examining the role of ethylene in ripening and offers an excellent opportunity to differentiate and clearly study the biochemical and physiological interactions occurring in ripening fruit.
AB - This work discusses the influence of the ethylene antagonist 1-methyl-cyclopropene (1-MCP) and the timing of its application on the ripening related parameters in bananas such as ethylene, CO2 and volatiles production, volatiles composition and skin color. The preclimacteric application of 1-MCP to banana fruit delayed the onset of the common parameters associated with ripening, namely ethylene and aroma volatiles production, respiration and skin color changes. The extent of these delays depended on the developmental stage of the fruit at application and on whether the fruit was subsequently challenged with the ethylene analogue, propylene. The application of 1-MCP to bananas continuously challenged with propylene delayed the onset of ripening and volatiles production by two days. When preclimacteric mature green bananas were allowed to naturally ripen in the absence of propylene, 1-MCP delayed the onset of ripening by nine days. Hence 1-MCP application offers a convenient means of examining the role of ethylene in ripening and offers an excellent opportunity to differentiate and clearly study the biochemical and physiological interactions occurring in ripening fruit.
UR - http://www.scopus.com/inward/record.url?scp=0000786424&partnerID=8YFLogxK
U2 - 10.1016/S0167-4501(98)80061-7
DO - 10.1016/S0167-4501(98)80061-7
M3 - Article
AN - SCOPUS:0000786424
SN - 0167-4501
VL - 40
SP - 375
EP - 384
JO - Developments in Food Science
JF - Developments in Food Science
IS - C
ER -