Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut 'Hami' melon fruit

文献类型： 外文期刊

第一作者： Guo, Qin

作者： Guo, Qin;Zhang, Yuli;Wang, Jide;Lv, Xin;Xu, Fei;Lin, Honghui;Wu, Bin

作者机构：

关键词： Chlorine dioxide;ethylene synthesis;fresh-cut melon fruit;respiration rate

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2013 年 48 卷 9 期

页码：

收录情况： SCI

摘要： The effects of chlorine dioxide (ClO2) on respiration and ethylene synthesis of fresh-cut melon fruit and the possible mechanisms involved were investigated. Fresh-cut Hami' melon fruit fumigated with gas ClO2 in sealed container for 12h and then stored at 5 degrees C with 95% relative humidity (RH) for 19days. Results showed that fruit treated with ClO2 resulted in lower rates of the total respiration, alternative pathway respiration, cytochrome pathway respiration and ethylene production. Furthermore, the expressions of ethylene biosynthesis-related genes, including CmACS2, CmACO1 and CmACO3 were reduced by ClO2 treatment. Taken together, it is suggested that ClO2 treatment might be an effective way to delay ripening of fresh-cut Hami' melon, partially due to the reduced respiration and ethylene biosynthesis.

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