Potential mechanisms associated with strawberry fruit firmness increases mediated by elevated pCO2
- 355 Downloads
Postharvest treatment of strawberry fruit with an elevated pCO2 induces transient increases in the fruit firmness. The mechanism responsible for this firmness increase is not clearly understood. This study addressed the physiological responses of strawberry fruit to CO2 treatment to understand the factors to induce firmness increase. High CO2 treatment induced modification of pectic polymers, the decrease of water-soluble pectins (WSP) and increase of chelator-soluble pectins (CSP), which are the major factors for firmness increase. The shift of WSP to CSP is related with calcium binding to WSP. The calcium binding to wall polymers was induced without changes of PME activity and methoxy content of WSP and CSP. Our results suggested that fruit firmness increase of strawberry by postharvest CO2 treatment occurred primarily through pectin polymerization mediated by calcium.
Additional key wordscalcium electrolytes methoxy content pectin pectin methyesterase
Unable to display preview. Download preview PDF.
- Dangyang, K., Z. Lili, and A.A. Kader. 1994. Mode of oxygen and carbon dioxide action on strawberry ester biosynthesis. J. Amer. Soc. Hort. Sci. 119:971–975.Google Scholar
- Hwang, Y.S., Y.A. Kim, and W.S. Lee. 1999. Effect of postharvest CO2 application on the flesh firmness and quality in ‘Nyoho’ strawberries. J. Kor. Hort. Soc. Sci. 40:179–182.Google Scholar
- Larsen, M. and C.B. Watkins. 1995. Firmness and aroma composition of strawberries following short-term high-carbon dioxide treatments. HortScience. 30:303–305.Google Scholar
- Nunes, M.C.N., A.M.M.B. Morais, J.K. Brecht, and S.A. Sargent. 2002. Fruit maturity and storage temperature influence response of strawberries to controlled atmospheres. J. Amer. Soc. Hort. Sci. 127:836–842.Google Scholar
- Smith, R.B. 1992. Controlled-atmosphere storage of ‘Redcoat’ strawberry fruit. J. Amer. Soc. Hort. Sci. 117:260–264.Google Scholar
- Smith, R.B. and L.J. Skog. 1992. Postharvest carbon dioxide treatment enhances firmness of several cultivars of strawberry. HortScience 27:420–421.Google Scholar
- Tanaka, Y., N. Takase, and I. Kamiya. 1970. Studies on the CA-storage of fruits and vegetables. II. Effect of CA-storage and CO2 short term treatment on the quality of strawberry. Res. Bul. AICHI-KEN Agr. Res. Ctr. 71–77.Google Scholar
- Werner, R.A. and C. Frenkel. 1978. Rapid changes in the firmness of peaches as influenced by temperature. HostScience 13:470–471.Google Scholar
- Werner, R.A., L.F. Hough, and C. Frenkel. 1978. Rehardening of peach fruit in cold storage. J. Amer. Soc. Hort. Sci. 103:90–91.Google Scholar
- Zhang, J.Z.J. and C.B. Watkins. 2005. Fruit quality, fermentation products, and activities of associated enzymes during elevated CO2 treatment of strawberry fruit at high and low temperatures. J. Amer. Soc. Hort. Sci. 130:124–130.Google Scholar