ISHS Acta Horticulturae 553: IV International Conference on Postharvest Science
FERMENTATION PRODUCTS AND SUCCINATE CONTENT IN TWO APPLE CULTIVARS WITH DIFFERENT TOLERANCES TO CARBON DIOXIDE |
| Authors: | C.B. Watkins, J.P. Fernádez-Trujillo, J.F. Nock |
| Keywords: | Malus domestica, Diphenylamine, Carbon dioxide injury |
| DOI: | 10.17660/ActaHortic.2001.553.62 |
| Abstract:
Apple fruit susceptibility to CO2 injury, which can lead to significant commercial losses, is affected by cultivar and growing conditions (Elgar et al., 1999; Volz et al., 1998; Watkins et al., 1997). Recently, it has been shown that diphenylamine (DPA) treatments used for scald control can inhibit development of the injury (Watkins et al., 1997). However, the mechanism whereby CO2 injury occurs, or how it is alleviated by DPA, is not understood. Most research on CO2 treatments has focused on accumulation of succinate and fermentation products in fruit tissues, but relationships between these compounds and CO2 injury are not clear. Hulme (1956) proposed that, because succinate is toxic to plant tissues, its accumulation was responsible for CO2 injury in apple fruit, but this concept has not been seriously questioned. In this study, we have utilized cultivar variation to examine differences in metabolism under elevated CO2 conditions either with or without DPA pretreatment. | |
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