Citation
Engku Hasmah Engku Abdullah, . and Zainon Mohd Ali, . and Chin K. H., . and Hamid Lazan, . (2000) Ethylene production and biosynthesis during ripening and storage of chilli fruits. [Proceedings Paper]
Abstract
The fruits of cv. Kulai chilli Capsicum annuum L. are characteristically climacteric exhibiting a respectable increase in ethylene evolution during ripening. This climacteric ethylene production though small in magnitude was accompanied by increased aminocyclopropane-l-carboxylate ACC content and activity of ACC synthase the enzyme which catalyses the conversion of S-adenosylmethionine to ACC. When stored at low temperature LT 10C for 7 or 14 days ethylene production and the activity of ACC synthase and ACC content were suppressed. Although both ACC synthase activity and ACC content increased upon transferring the LT fruits to ripening ambient temperature ethylene production however failed to recover. The results seem to suggest that LT storage have a longer suppressive effect on the fruit;s capacity to convert ACC to ethylene than its ability to synthesize ACe. This capacity to catalyze ACC formation was markedly reduced when the fruits was subjected to heat treatment prior to LT storage. The relevance of ethylene metabolism to heat treatment and chilling injury responses in chilli fruits will be investigated.
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Abstract
The fruits of cv. Kulai chilli Capsicum annuum L. are characteristically climacteric exhibiting a respectable increase in ethylene evolution during ripening. This climacteric ethylene production though small in magnitude was accompanied by increased aminocyclopropane-l-carboxylate ACC content and activity of ACC synthase the enzyme which catalyses the conversion of S-adenosylmethionine to ACC. When stored at low temperature LT 10C for 7 or 14 days ethylene production and the activity of ACC synthase and ACC content were suppressed. Although both ACC synthase activity and ACC content increased upon transferring the LT fruits to ripening ambient temperature ethylene production however failed to recover. The results seem to suggest that LT storage have a longer suppressive effect on the fruit;s capacity to convert ACC to ethylene than its ability to synthesize ACe. This capacity to catalyze ACC formation was markedly reduced when the fruits was subjected to heat treatment prior to LT storage. The relevance of ethylene metabolism to heat treatment and chilling injury responses in chilli fruits will be investigated.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. QK710.2 M239 2000 Call Number |
| AGROVOC Term: | Chillies |
| AGROVOC Term: | Capsicum annuum |
| AGROVOC Term: | Ripening |
| AGROVOC Term: | Storage |
| AGROVOC Term: | Ethylene |
| AGROVOC Term: | Biosynthesis |
| AGROVOC Term: | Heat treatment |
| AGROVOC Term: | Plant flowering substances |
| AGROVOC Term: | Leaves |
| AGROVOC Term: | Plant developmental stages |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:15 |
| URI: | http://webagris.upm.edu.my/id/eprint/12928 |
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