Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut ‘ H ami’ melon fruit | Zendy

Guo Qin | Zendy; Lv Xin | Zendy; Xu Fei | Zendy; Zhang Yuli | Zendy; Wang Jide | Zendy; Lin Honghui | Zendy; Wu Bin | Zendy

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Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut ‘ H ami’ melon fruit

Author(s) -

Guo Qin,

Lv Xin,

Xu Fei,

Zhang Yuli,

Wang Jide,

Lin Honghui,

Wu Bin

Publication year - 2013

Publication title -

international journal of food science and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.831

H-Index - 96

eISSN - 1365-2621

pISSN - 0950-5423

DOI - 10.1111/ijfs.12149

Subject(s) - ethylene , melon , respiration , chemistry , ripening , relative humidity , carbon dioxide , horticulture , respiration rate , chlorine dioxide , climacteric , botany , biochemistry , food science , biology , organic chemistry , catalysis , thermodynamics , physics , menopause , genetics

Summary The effects of chlorine dioxide ( ClO 2 ) on respiration and ethylene synthesis of fresh‐cut melon fruit and the possible mechanisms involved were investigated. Fresh‐cut ‘ H ami’ melon fruit fumigated with gas ClO 2 in sealed container for 12 h and then stored at 5 °C with 95% relative humidity ( RH ) for 19 days. Results showed that fruit treated with ClO 2 resulted in lower rates of the total respiration, alternative pathway respiration, cytochrome pathway respiration and ethylene production. Furthermore, the expressions of ethylene biosynthesis‐related genes, including Cm ACS 2 , Cm ACO 1 and Cm ACO 3 were reduced by ClO 2 treatment. Taken together, it is suggested that ClO 2 treatment might be an effective way to delay ripening of fresh‐cut ‘ H ami’ melon, partially due to the reduced respiration and ethylene biosynthesis.

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