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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.