INVESTIGADORES
CIVELLO Pedro Marcos
artículos
Título:
Effect of ethylene and 1-MCP treatments on strawberry fruit ripening.
Autor/es:
VILLARREAL NM; BUSTAMANTE CA; CIVELLO PM; MARTÍNEZ GA
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
JOHN WILEY & SONS LTD
Referencias:
Lugar: Londres; Año: 2010 vol. 90 p. 683 - 689
ISSN:
0022-5142
Resumen:
BACKGROUND: Strawberry is a soft fruit,
considered as non-climacteric, being auxins the main hormones that
regulate the ripening process. The role of ethylene in strawberry
ripening is currently unclear and several studies have considered a
revision of the possible role of this hormone.
RESULTS:
Strawberry fruit were harvested at the white stage and treated with
ethephon, an ethylene-releasing reagent, or 1-methylcyclopropene
(1-MCP), a competitive inhibitor of ethylene action. The effects of the
treatments on fruit quality parameters and on the activity of enzymes
related to anthocyanin synthesis and cell wall degradation were
evaluated. Some aspects of ripening were accelerated (anthocyanin
accumulation, total sugar content and increment of phenylalanine
ammonia-lyase (PAL; EC 4.3.1.24) and β-galactosidase (EC 3.2.1.23)
activities), while others were repressed (chlorophyll levels and
increment of endo-1,4-β-glucanase (EC 3.2.1.4) and β-xylosidase (EC
3.2.1.37) activities) or unchanged (reducing sugar content, pH,
titratable acidity and α-L-arabinofuranosidase
(EC 3.2.1.55) activity) by ethylene. 1-MCP treatment caused the
opposite effect. However, its effects were more pronounced, particularly
in anthocyanin accumulation, phenolics, PAL and polygalacturonase (EC
3.2.1.15 and EC 3.2.1.67) activities.CONCLUSION:
These observations probably indicate that strawberry produces low
levels of ethylene that are sufficient to regulate some ripening
aspects.