2004•Journal of the Japanese Society for Horticultural ScienceOpen access

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

Chang-Guo Xu, Akira Nakatsuka, Hiroyuki Itamura

Abstract

The effects of 1-methylcyclopropene (MCP) treatment on flesh firmness, ethylene production and the activities of cell wall degrading enzymes in 'Saijo' persimmon after removal of astringency with dry ice (CO2) were investigated. In the control fruit, rapid flesh softening and increase of α-L-arabinofuranosidase (AF-ase) activity coincided with ethylene production after removal of astringency. These processes were retarded by the MCP treatment. The activities of polygalacturonase, β-D-galactosidase and β-D-xylosidase did not parallel ethylene production during flesh softening after removal of astringency. These results suggest that the increase in AF-ase activity was induced by endogenous ethylene, leading to rapid fruit softening in 'Saijo' persimmon after the CO2 treatment.

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Key concepts: 1-Methylcyclopropene, Softening, Pectinase, Ethylene, Flesh, Chemistry, Food science, Horticulture