Effect of diazocyclopentadiene on tomato ripening

Plant Growth Regulation - Tập 12 - Trang 155-160 - 1993
E. C. Sisler1, S. M. Blankenship2
1Departments of Biochemistry, North Carolina State University, Raleigh, USA
2Horticultural Science, North Carolina State University, Raleigh, USA

Tóm tắt

Diazocyclopentadiene (DACP) in the presence of fluorescent light delayed ripening of tomato fruits treated at the mature green (no visible red) stage. At 25 °C, ripening was delayed 10 days if DACP [185 µl/1 (gas)] was added as a single treatment and longer if DACP was added intermittently at 5-day intervals. The addition of 1000 µl/1 ethylene following DACP and light treatment did not hasten ripening. Little ripening delay was noted for fruit + DACP held in darkness. Tomatoes covered with aluminum foil so as to exclude light but not light-activated DACP, showed ripening inhibition. Apparently, the light-activated product from DACP is stable long enough to diffuse into fruit held in darkness. After an initial inhibition, ethylene production was greatly increased in tomatoes treated with DACP. Tomatoes with or without DACP treatment were held either in air or 5% O2/95% N2 for 12 days then treated with ethylene. Treatment with 5% O2 alone delayed ripening when compared to air alone, however, both groups reached 80% red color by 18 days. DACP treated fruit, whether held in air or 5% O2, still were green after 18 days and only approached 80% red color after approximately 27 days. Thus, 5% oxygen did not appear to slow the reversal of DACP inhibition of ripening.

Tài liệu tham khảo

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Plant Growth Regulation

Tập 12

155-160

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