Effects of chlorine dioxide treatment on respiration rate and ethylene synthesis of postharvest tomato fruit |
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| Institution: | 1. Institute Agro-Products Processing Science and Technology, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China;2. Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, PR China;3. Key Laboratory of Oil and Gas Fine Chemicals of the Ministry of Education, College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi 830046, PR China;1. Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;2. Department of Biology, Mahidol Wittayanusorn School, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand;3. Postharvest Technology Research Institute, Chiang Mai University/Postharvest Technology Innovation Center, Commission on Higher Education, Bangkok 10140, Thailand;1. Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;2. Department of Biology, Mahidol Wittayanusorn School, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand;3. Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand;4. Postharvest Technology Research Institute, Chiang Mai University/Postharvest Technology Innovation Center, Commission on Higher Education, Bangkok 10140, Thailand;1. Universidade Federal de Santa Catarina, Departamento de Engenharia Química e Engenharia de Alimentos, Campus Universitário—Trindade, 88040-900 Florianópolis, SC, Brazil;2. Centre de Tecnologia Postcollita (CTP), Institut Valencià d’Investigacions Agràries (IVIA), Apartat Oficial, Montcada, 46113 València, Spain;3. Universidade Federal de Santa Catarina, Centro de Ciências Agrárias Departamento de Fitotecnia—Itacorubi, 88049-900 Florianópolis, SC, Brazil;1. Laboratory of Postharvest Physiology, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1 Gakuen-cho, Nakaku, Sakai, Osaka 599-8531, Japan;2. USDA-ARS Horticultural Research Laboratory, 2001 South Rock Road, Ft. Pierce, FL 34945, USA;1. Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;2. Postharvest Technology Research Institute, Chiang Mai University/Postharvest Technology Innovation Center, Commission on Higher Education, Bangkok 10140, Thailand;3. Department of Biology, Mahidol Wittayanusorn School, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand;1. USDA, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA;2. USDA, ARS, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA |
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| Abstract: | Tomato fruit at the mature green stage were treated with ClO2 gas in a sealed container for 12 h, and then stored at 23 °C with 85% relative humidity (RH) for 23 d. Respiration rate, respiration-related enzymes including phosphohexose isomerase (PHI), succinate dehydrogenase (SDH), and glucose-6-phosphate dehydrogenase (G-6-PDH) and 6-phosphogluconate dehydrogenase (6-PGDH), ethylene production, and the expression of LeAOX1a, LeCOX1, LeACS2, LeACS4 and LeACO1 genes were measured. The results showed that application of ClO2 gas was effective in reducing total respiration, cytochrome pathway respiration and the expression of LeCOX1, but no significant reduction in the activities of respiration-related enzymes was observed during storage. Fruit treated with ClO2 resulted in lower ethylene production. Furthermore, the expression of ethylene biosynthesis related genes, including LeACS2, LeACS4 and LeACO1 was reduced by the ClO2 treatment. These results indicate that ClO2 treatment might delay the ripening of tomato fruit, possibly by a mechanism involving suppression of respiration rate and ethylene biosynthesis. |
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| Keywords: | Chlorine dioxide Tomato fruit Respiration rate Ethylene synthesis |
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