Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums

Autores
Manganaris, George A.; Vicente, Ariel Roberto; Crisosto, Carlos H.; Labavitch, John M.
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Flesh reddening has been described as one of the manifestations of plum fruits to low-temperature storage for prolonged periods. The influence of factors such as ethylene and delayed storage has not been studied to date. In order to assess that, plum cv. ‘Royal Diamond’ fruits were (a) stored at 5 °C (control), (b) held at 20 °C for 2 days before storage at 5 °C (delayed storage) or (c) maintained at 5 °C under 15 µL L−1 ethylene. Fruits were then transferred to 20 °C and ethylene, respiration, weight loss, firmness, soluble solids content, acidity, flesh reddening, anthocyanin accumulation and phenylalanine ammonia-lyase (PAL) activity were determined. RESULTS: Delayed storage fruits showed more extensive flesh reddening than control fruits, with increased PAL activity and higher anthocyanin accumulation. Symptoms were expressed more markedly when fruits were stored at 5 °C in ethylene. CONCLUSION: Results indicated that the fruit ripening stage is a critical factor determining the susceptibility of ‘Royal Diamond’ plums to flesh reddening. Fruits continuously exposed to ethylene showed a dramatic increase in reddening, suggesting that ethylene contributes to the development of the disorder.
Fil: Manganaris, George A.. University of California at Davis; Estados Unidos
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. University of California at Davis; Estados Unidos
Fil: Crisosto, Carlos H.. University of California at Davis; Estados Unidos
Fil: Labavitch, John M.. University of California at Davis; Estados Unidos
Materia
Plum
Ethylene
Chilling injury
Bleeding
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/240869
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plumsManganaris, George A.Vicente, Ariel RobertoCrisosto, Carlos H.Labavitch, John M.PlumEthyleneChilling injuryBleedinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: Flesh reddening has been described as one of the manifestations of plum fruits to low-temperature storage for prolonged periods. The influence of factors such as ethylene and delayed storage has not been studied to date. In order to assess that, plum cv. ‘Royal Diamond’ fruits were (a) stored at 5 °C (control), (b) held at 20 °C for 2 days before storage at 5 °C (delayed storage) or (c) maintained at 5 °C under 15 µL L−1 ethylene. Fruits were then transferred to 20 °C and ethylene, respiration, weight loss, firmness, soluble solids content, acidity, flesh reddening, anthocyanin accumulation and phenylalanine ammonia-lyase (PAL) activity were determined. RESULTS: Delayed storage fruits showed more extensive flesh reddening than control fruits, with increased PAL activity and higher anthocyanin accumulation. Symptoms were expressed more markedly when fruits were stored at 5 °C in ethylene. CONCLUSION: Results indicated that the fruit ripening stage is a critical factor determining the susceptibility of ‘Royal Diamond’ plums to flesh reddening. Fruits continuously exposed to ethylene showed a dramatic increase in reddening, suggesting that ethylene contributes to the development of the disorder.Fil: Manganaris, George A.. University of California at Davis; Estados UnidosFil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. University of California at Davis; Estados UnidosFil: Crisosto, Carlos H.. University of California at Davis; Estados UnidosFil: Labavitch, John M.. University of California at Davis; Estados UnidosJohn Wiley & Sons Ltd2008-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/240869Manganaris, George A.; Vicente, Ariel Roberto; Crisosto, Carlos H.; Labavitch, John M.; Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 88; 12; 8-2008; 2180-21850022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3330info:eu-repo/semantics/altIdentifier/url/https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.3330info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:50:39Zoai:ri.conicet.gov.ar:11336/240869instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:50:39.378CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums
title Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums
spellingShingle Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums
Manganaris, George A.
Plum
Ethylene
Chilling injury
Bleeding
title_short Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums
title_full Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums
title_fullStr Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums
title_full_unstemmed Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums
title_sort Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums
dc.creator.none.fl_str_mv Manganaris, George A.
Vicente, Ariel Roberto
Crisosto, Carlos H.
Labavitch, John M.
author Manganaris, George A.
author_facet Manganaris, George A.
Vicente, Ariel Roberto
Crisosto, Carlos H.
Labavitch, John M.
author_role author
author2 Vicente, Ariel Roberto
Crisosto, Carlos H.
Labavitch, John M.
author2_role author
author
author
dc.subject.none.fl_str_mv Plum
Ethylene
Chilling injury
Bleeding
topic Plum
Ethylene
Chilling injury
Bleeding
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: Flesh reddening has been described as one of the manifestations of plum fruits to low-temperature storage for prolonged periods. The influence of factors such as ethylene and delayed storage has not been studied to date. In order to assess that, plum cv. ‘Royal Diamond’ fruits were (a) stored at 5 °C (control), (b) held at 20 °C for 2 days before storage at 5 °C (delayed storage) or (c) maintained at 5 °C under 15 µL L−1 ethylene. Fruits were then transferred to 20 °C and ethylene, respiration, weight loss, firmness, soluble solids content, acidity, flesh reddening, anthocyanin accumulation and phenylalanine ammonia-lyase (PAL) activity were determined. RESULTS: Delayed storage fruits showed more extensive flesh reddening than control fruits, with increased PAL activity and higher anthocyanin accumulation. Symptoms were expressed more markedly when fruits were stored at 5 °C in ethylene. CONCLUSION: Results indicated that the fruit ripening stage is a critical factor determining the susceptibility of ‘Royal Diamond’ plums to flesh reddening. Fruits continuously exposed to ethylene showed a dramatic increase in reddening, suggesting that ethylene contributes to the development of the disorder.
Fil: Manganaris, George A.. University of California at Davis; Estados Unidos
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. University of California at Davis; Estados Unidos
Fil: Crisosto, Carlos H.. University of California at Davis; Estados Unidos
Fil: Labavitch, John M.. University of California at Davis; Estados Unidos
description BACKGROUND: Flesh reddening has been described as one of the manifestations of plum fruits to low-temperature storage for prolonged periods. The influence of factors such as ethylene and delayed storage has not been studied to date. In order to assess that, plum cv. ‘Royal Diamond’ fruits were (a) stored at 5 °C (control), (b) held at 20 °C for 2 days before storage at 5 °C (delayed storage) or (c) maintained at 5 °C under 15 µL L−1 ethylene. Fruits were then transferred to 20 °C and ethylene, respiration, weight loss, firmness, soluble solids content, acidity, flesh reddening, anthocyanin accumulation and phenylalanine ammonia-lyase (PAL) activity were determined. RESULTS: Delayed storage fruits showed more extensive flesh reddening than control fruits, with increased PAL activity and higher anthocyanin accumulation. Symptoms were expressed more markedly when fruits were stored at 5 °C in ethylene. CONCLUSION: Results indicated that the fruit ripening stage is a critical factor determining the susceptibility of ‘Royal Diamond’ plums to flesh reddening. Fruits continuously exposed to ethylene showed a dramatic increase in reddening, suggesting that ethylene contributes to the development of the disorder.
publishDate 2008
dc.date.none.fl_str_mv 2008-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/240869
Manganaris, George A.; Vicente, Ariel Roberto; Crisosto, Carlos H.; Labavitch, John M.; Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 88; 12; 8-2008; 2180-2185
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/240869
identifier_str_mv Manganaris, George A.; Vicente, Ariel Roberto; Crisosto, Carlos H.; Labavitch, John M.; Effect of delayed storage and continuous ethylene exposure on flesh reddening of ‘Royal Diamond’ plums; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 88; 12; 8-2008; 2180-2185
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3330
info:eu-repo/semantics/altIdentifier/url/https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.3330
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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