Diffusivity of 1-methylcyclopropene in spinach and bok choi leaf tissue,disks of tomato and avocado fruit tissue,and whole tomato fruit |
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| Institution: | 1. Horticultural Sciences Department, IFAS, University of Florida, Gainesville, FL 32611-0690, USA;2. College of Horticulture, Northwest A&F University, Yangling, Shaanxi Province 712100, China;3. Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737, China;4. National Horticultural Research Institute, Rural Development Administration, 475 Imok-Dong, Jangan-Gu, Suwon 440-706, Republic of Korea;1. Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Cheoin-gu, Yongin 449-728, Gyeonggi-Do, Republic of Korea;2. Department of Biotechnology, Chonnam National University, Chonnam, 550-749 Yeosu, Republic of Korea;3. Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University, Cheoin-gu, Yongin 449-728, Gyeonggi-Do, Republic of Korea;1. Department of Postharvest Science of Fresh Produce, The Volcani Center, Bet Dagan 50250, Israel;2. Tzemach Subtropical Experimental Station, Emek Hayarden 1510501, Israel;1. Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand;2. Center of Excellence in Environment and Plant Physiology, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand;3. Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok 10330, Thailand;1. BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium;2. Flanders Center of Postharvest Technology, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium;1. College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China;2. National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China;3. Ningbo Research Institute, Zhejiang University, Ningbo, China;4. Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China |
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| Abstract: | Gaseous 1-methylcyclopropene (1-MCP) has been widely employed for delaying ripening and senescence of harvested fruit and vegetables; however, details on ingress of gaseous1-MCP in plant tissues, which might contribute to differences in responsiveness of different horticultural commodities to 1-MCP, have not been reported. In this study, we used spinach and bok choi leaves, disks from tomato epidermis, stem-scar and avocado-exocarp tissues, and whole tomato fruit to examine ingress of gaseous 1-MCP. Using a dual-flask system, equilibration of 20 μL L?1 (831 μmol m?3) 1-MCP through leaf tissue was reached within 1–2 h, and paralleled 1-MCP transfer through glass-fiber filter paper. For disks derived from fruit tissues, changes in 1-MCP concentrations in the dual-flask system showed anomalous patterns, declining as much as 70% in source flasks with negligible accumulation in sink flasks. The pattern of 1-MCP distribution was markedly different from that of ethylene, which approached equal distribution with tomato stem-scar and avocado exocarp but not tomato epidermis tissues. 1-MCP ingress was further addressed by exposing whole tomato fruit to 20 μL L?1 1-MCP followed by sampling of internal fruit atmosphere. Tomato fruit accumulated internal gaseous 1-MCP rapidly, reaching approximately 8–9 μL L?1 within 3–6 h at 20 °C. Internal 1-MCP concentration (1-MCP]) declined around 74 and 94% at 1 and 3 h after exposure, respectively. Ingress was similar at all ripening stages and reduced by 45% in fruit coated with commercial wax. Blocking 1-MCP ingress through stem- and blossom-scar tissues reduced accumulation by around 60%, indicating that ingress also occurs through epidermal tissue. Fruit preloaded with 1-MCP and immersed in water for 2 h retained about 45% of post-exposure gaseous 1-MCP], indicating that 1-MCP is not rapidly sorbed or metabolized by whole tomato fruit. Rapid ingress of gaseous 1-MCP was also observed in tomato fruit exposed to aqueous 1-MCP. Both accumulation and post-exposure decline in internal gaseous 1-MCP] are likely to vary among different fruit and vegetables in accordance with inherent sorption-capacity, surface properties (e.g., waxes, stoma), volume and continuity of gas-filled intercellular spaces, and tissue hydration. |
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