Microstructural Study of Chilling Injury Alleviation by 1-Methylcyclopropene in Persimmon

The storage of persimmon cv. Rojo Brillante (Diospyros kaki L.) at low temperatures is limited by the susceptibility to chilling injury (CI), the main symptom being a drastic reduction of firmness when the fruit are transferred from low to moderate temperature. 1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, has been shown to alleviate CI of persimmon, prolonging the storage period. In this article, the microstructural changes produced in the flesh of chilling-injured persimmon and fruit treated with 1-MCP were studied. The drastic softening displayed by chilling-injured fruit was related to a loss of cell wall integrity as well as to low intercellular adhesion. 1- MCP treatment alleviated CI by preserving the fruit firmness; it was linked to a preservation of the cell wall's integrity and to a higher intercellular adhesion observed during storage at low temperatures as well as when fruit were transferred to shelf temperatures.

[1]  A. Salvador,et al.  Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15 °C: Physiological and microstructural study , 2008 .

[2]  Zisheng Luo,et al.  Effect of 1-methylcyclopropene on ripening of postharvest persimmon (Diospyros kaki L.) fruit , 2007 .

[3]  A. Salvador,et al.  Influence of Different Factors on Firmness and Color Evolution During the Storage of Persimmon cv. ‘Rojo Brillante’ , 2006 .

[4]  V. Hershkovitz,et al.  Postharvest application of 1-MCP to improve the quality of various avocado cultivars , 2005 .

[5]  Y. Kim,et al.  EXTENSION OF STORAGE AND SHELF-LIFE OF SWEET PERSIMMON WITH 1-MCP , 2005 .

[6]  M. C. Martínez-Madrid,et al.  Susceptibility of spanish melon fruits to chilling injury during cold storage , 2005 .

[7]  Xi Yu-fang.  Effect of storage temperature on physiology and ultrastructure of persimmon fruit , 2005 .

[8]  T. Ozeki,et al.  Effects of 1-Methylcyclopropene on Flesh Firmness during Storage of Pollination-constant and Non-astringent Cultivars of Japanese Persimmon (Diospyros kaki) , 2005 .

[9]  I. Recasens,et al.  Oxidative behaviour of Blanquilla pears treated with 1-methylcyclopropene during cold storage , 2004 .

[10]  A. Salvador,et al.  Reduction of chilling injury symptoms in persimmon fruit cv. ‘Rojo Brillante’ by 1-MCP , 2004 .

[11]  M. A. D. Rio,et al.  Quality of persimmon fruit cv. Rojo brillante during storage at different temperatures , 2004 .

[12]  A. Nakatsuka,et al.  Effects of 1-methylcyclopropene (MCP) Treatment on Ethylene Production, Softening and Activities of Cell Wall Degrading Enzymes in 'Saijo' Persimmon Fruit after Removal of Astringency with Dry Ice , 2004 .

[13]  M. A. del Río,et al.  Removing Astringency by Carbon Dioxide and Nitrogen-Enriched Atmospheres in Persimmon Fruit cv. "Rojo brillante" , 2003 .

[14]  Y. Kubo,et al.  Cloning of genes encoding cell wall modifying enzymes and their expression in persimmon fruit , 2003 .

[15]  M. Ono,et al.  Reduction of persimmon astringency by complex formation between pectin and tannins , 1997 .

[16]  F. Roger Harker,et al.  Ripening and development of chilling injury in persimmon fruit: An electrical impedance study , 1997 .

[17]  E. Macrae,et al.  Effect of chilling injury on physicochemical properties of persimmon cell walls , 1992 .

[18]  R. Ben-arie,et al.  A Model Experiment for Elucidating the Mechanism of Astringency Removal in Persimmon Fruit Using Respiration Inhibitors , 1991 .

[19]  K. Yonemori,et al.  Morphological Characteristics of Tannin Cells in Japanese Persimmon Fruit , 1987, Journal of the American Society for Horticultural Science.

[20]  T. Matsuo,et al.  A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: In vitro gelation of kaki-tannin by reacting with acetaldehyde , 1982 .