|
KMID : 0903619990400040000
|
|
Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 4 p.0 ~ p.0
|
|
|
Effect of High CO, Treatment on Tomato Fruit Ripening
|
|
|
|
|
Abstract
|
|
|
|
Experiments were conducted to examine the effects of high CO₂ on the ripening of tomato (Lycopersicon esculentum Mill, cv. Trust) fruit. Tomato fruits exposed to high CO₂ (≒ 100%) for 3 and 6 h were analyzed for ethylene production, Hunter ´a´ value, and 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase activity. Exposure to CO₂ resulted in transient increase in ethylene. Ethylene stimulation by high CO₂ treatment was negatively correlated to treatment duration. The transient rise in ethylene production had no influence on subsequent color development. This peak of ethylene production had no relation with ACC oxidase activity. Carbon dioxide accumulation of fruit into double pack remained above the concentration of that into single pack. In contrast, the accumulation of ethylene into pack following double packaging was less than that in single pack. Color development and softening were slowed by packaging with PE film.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|