α-Farnesene and antioxidative enzyme systems in Asian pear (Pyrus serotina Rehd.) fruit |
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| Authors: | Navid Yazdani Kazem Arzani Younes Mostofi Maryam Shekarchi |
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| Institution: | 1. Department of Horticultural Science, Tarbiat Modares University (TMU), Jalal Ale-Ahmad St., PO. Box 14115-336, Tehran, Iran;2. Department of Horticultural Science, Faculty of Agriculture Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran;3. Department of Research and Development, Food and Drug Lab Research Center, Ministry of Health, Tehran, Iran;1. School of Environment and Natural Resources, The Ohio State University, 2021 Coffey Rd., Columbus, OH 43210, USA;2. Everglades Wetland Research Park, Florida Gulf Coast University, 4940 Bayshore Drive, Naples, FL 34112, USA;1. Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Muang, Khon Kaen, Thailand;2. Peanut and Jerusalem Artichoke Improvement for Functional Food Research Group, Khon Kaen University, Muang, Khon Kaen, Thailand;3. Department of Agricultural & Biosystems Engineering, Iowa State University, Ames, IA, USA;4. USDA-ARS, Coastal Plain Experiment Station, P.O. Box 748, Tifton, 31793, GA, USA;1. Department of Microbiology, Immunology and Cell Biology, West Virginia University School of Medicine, Morgantown, WV 26506, USA;2. Mary Babb Randolph Cancer Center, West Virginia University School of Medicine, Morgantown, WV 26506, USA |
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| Abstract: | The effects of 1-methylcyclopropene (1-MCP) on ripening, superficial scald and concentrations of α-farnesene, conjugated trienols (CTols) and antioxidant enzyme activity of ‘KS6’ Asian pear (Pyrus serotina Rehd.) were studied. 1-MCP treated (2 μL L?1) or untreated control fruit were stored at 1 °C and 90–95% RH for up to 120 days. 1-MCP treated fruit were firmer than untreated fruit. Application of 1-MCP delayed skin color change. Scald appeared after shorter storage duration and was reduced, but not entirely controlled, with 1-MCP. Accumulation of α-farnesene and oxidation were slower in skin of 1-MCP treated fruit compared with controls. Catalase and peroxidase activities in untreated fruit either increased while activities decreased in 1-MCP treated fruit. Superoxide dismutase activity remained stable. The treatment of Asian pears with 1-MCP followed by cold storage maintained textural characteristics with less scald incidence. |
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