Nitrous oxide inhibition of ethylene production in ripening and senescing climacteric fruits
The anti-ethylene effects of nitrous oxide have been demonstrated for the first time in the ripening and senescence sequences in tomato and avocado fruit. Continuous gas treatment by 80% nitrous oxide plus 20% oxygen had striking inhibitory effects on ethylene production in the two fruit species, th...
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Veröffentlicht in: | Postharvest biology and technology 1995-04, Vol.5 (4), p.311-321 |
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description | The anti-ethylene effects of nitrous oxide have been demonstrated for the first time in the ripening and senescence sequences in tomato and avocado fruit. Continuous gas treatment by 80% nitrous oxide plus 20% oxygen had striking inhibitory effects on ethylene production in the two fruit species, though ethylene biosynthesis levels differed greatly.
In preclimacteric treated fruits, nitrous oxide largely extended the lag period, and additively lowered ethylene production rate in tomatoes. In fruits treated at the climacteric stage, nitrous oxide markedly inhibited autocatalytic ethylene evolution. In fruit pretreated with exogenous ethylene, nitrous oxide also reversed induced autocatalysis as an antagonist of ethylene action.
At a later stage, some fruits in air exhibited a second ethylene rise as a signal of ultimate senescence. This was characterised by coincidence of 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase activity peak, elevated ACC levels and ACC synthase activity. Nitrous oxide blocked or delayed this senescence ethylene upsurge. Analysis of the metabolic processes involved in the various counteracting actions of nitrous oxide revealed a very significant ethylene antagonist role of the gas which, unlike carbon dioxide, was non-toxic. |
doi_str_mv | 10.1016/0925-5214(94)00030-V |
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In preclimacteric treated fruits, nitrous oxide largely extended the lag period, and additively lowered ethylene production rate in tomatoes. In fruits treated at the climacteric stage, nitrous oxide markedly inhibited autocatalytic ethylene evolution. In fruit pretreated with exogenous ethylene, nitrous oxide also reversed induced autocatalysis as an antagonist of ethylene action.
At a later stage, some fruits in air exhibited a second ethylene rise as a signal of ultimate senescence. This was characterised by coincidence of 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase activity peak, elevated ACC levels and ACC synthase activity. Nitrous oxide blocked or delayed this senescence ethylene upsurge. Analysis of the metabolic processes involved in the various counteracting actions of nitrous oxide revealed a very significant ethylene antagonist role of the gas which, unlike carbon dioxide, was non-toxic.</description><identifier>ISSN: 0925-5214</identifier><identifier>EISSN: 1873-2356</identifier><identifier>EISSN: 0925-5214</identifier><identifier>DOI: 10.1016/0925-5214(94)00030-V</identifier><language>eng</language><publisher>Elsevier B.V</publisher><subject>AGUACATE ; AVEJENTAMIENTO ; Avocado ; AVOCADOS ; AVOCAT ; ETHYLENE ; ETILENO ; Life Sciences ; MADURAMIENTO ; MURISSAGE ; NITROUS OXIDE ; OXIDO NITROSO ; OXYDE NITREUX ; RIPENING ; SENESCENCE ; TOMATE ; Tomato ; TOMATOES</subject><ispartof>Postharvest biology and technology, 1995-04, Vol.5 (4), p.311-321</ispartof><rights>1995</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c357t-4f5efa54b9d69403025f4e7500f0c7c0c4654651d5614b1e5319051d882f0e8a3</citedby><cites>FETCH-LOGICAL-c357t-4f5efa54b9d69403025f4e7500f0c7c0c4654651d5614b1e5319051d882f0e8a3</cites><orcidid>0000-0003-1269-7733</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/0925-5214(94)00030-V$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://hal.inrae.fr/hal-03601950$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Gouble, Barbara</creatorcontrib><creatorcontrib>Fath, Daniel</creatorcontrib><creatorcontrib>Soudain, Pierre</creatorcontrib><title>Nitrous oxide inhibition of ethylene production in ripening and senescing climacteric fruits</title><title>Postharvest biology and technology</title><description>The anti-ethylene effects of nitrous oxide have been demonstrated for the first time in the ripening and senescence sequences in tomato and avocado fruit. Continuous gas treatment by 80% nitrous oxide plus 20% oxygen had striking inhibitory effects on ethylene production in the two fruit species, though ethylene biosynthesis levels differed greatly.
In preclimacteric treated fruits, nitrous oxide largely extended the lag period, and additively lowered ethylene production rate in tomatoes. In fruits treated at the climacteric stage, nitrous oxide markedly inhibited autocatalytic ethylene evolution. In fruit pretreated with exogenous ethylene, nitrous oxide also reversed induced autocatalysis as an antagonist of ethylene action.
At a later stage, some fruits in air exhibited a second ethylene rise as a signal of ultimate senescence. This was characterised by coincidence of 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase activity peak, elevated ACC levels and ACC synthase activity. Nitrous oxide blocked or delayed this senescence ethylene upsurge. Analysis of the metabolic processes involved in the various counteracting actions of nitrous oxide revealed a very significant ethylene antagonist role of the gas which, unlike carbon dioxide, was non-toxic.</description><subject>AGUACATE</subject><subject>AVEJENTAMIENTO</subject><subject>Avocado</subject><subject>AVOCADOS</subject><subject>AVOCAT</subject><subject>ETHYLENE</subject><subject>ETILENO</subject><subject>Life Sciences</subject><subject>MADURAMIENTO</subject><subject>MURISSAGE</subject><subject>NITROUS OXIDE</subject><subject>OXIDO NITROSO</subject><subject>OXYDE NITREUX</subject><subject>RIPENING</subject><subject>SENESCENCE</subject><subject>TOMATE</subject><subject>Tomato</subject><subject>TOMATOES</subject><issn>0925-5214</issn><issn>1873-2356</issn><issn>0925-5214</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNp9kEFLAzEQhYMoWKt_QDzkaA-rk91ku3sRpKgVil60JyGk2YkdqZuSbIv-e7OteBQCYWbee8x8jF0IuBIgymuoc5WpXMjLWo4AoIBsfsAGohoXWV6o8pAN_iTH7CTGjyRSSlUD9vZEXfCbyP0XNcipXdKCOvIt945jt_xeYYt8HXyzsbs2tTzQGltq37lpGx7TPNq-siv6NLbDQJa7sKEunrIjZ1YRz37_IXu9v3uZTLPZ88Pj5HaW2UKNu0w6hc4ouaibspZp-1w5iWMF4MCOLVhZqvREo0ohFwJVIWpIZVXlDrAyxZCN9rlLs9LrkNYI39ob0tPbme57UJQgagVbkbRyr7XBxxjQ_RkE6J6m7lHpHpWupd7R1PNkO9_bnPHavAeK-mmWEqVIgiG72Q8xHbklDDoRwdZiQwFtpxtP_6f_ALB_g9c</recordid><startdate>19950401</startdate><enddate>19950401</enddate><creator>Gouble, Barbara</creator><creator>Fath, Daniel</creator><creator>Soudain, Pierre</creator><general>Elsevier B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0003-1269-7733</orcidid></search><sort><creationdate>19950401</creationdate><title>Nitrous oxide inhibition of ethylene production in ripening and senescing climacteric fruits</title><author>Gouble, Barbara ; Fath, Daniel ; Soudain, Pierre</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c357t-4f5efa54b9d69403025f4e7500f0c7c0c4654651d5614b1e5319051d882f0e8a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>AGUACATE</topic><topic>AVEJENTAMIENTO</topic><topic>Avocado</topic><topic>AVOCADOS</topic><topic>AVOCAT</topic><topic>ETHYLENE</topic><topic>ETILENO</topic><topic>Life Sciences</topic><topic>MADURAMIENTO</topic><topic>MURISSAGE</topic><topic>NITROUS OXIDE</topic><topic>OXIDO NITROSO</topic><topic>OXYDE NITREUX</topic><topic>RIPENING</topic><topic>SENESCENCE</topic><topic>TOMATE</topic><topic>Tomato</topic><topic>TOMATOES</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gouble, Barbara</creatorcontrib><creatorcontrib>Fath, Daniel</creatorcontrib><creatorcontrib>Soudain, Pierre</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Postharvest biology and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gouble, Barbara</au><au>Fath, Daniel</au><au>Soudain, Pierre</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nitrous oxide inhibition of ethylene production in ripening and senescing climacteric fruits</atitle><jtitle>Postharvest biology and technology</jtitle><date>1995-04-01</date><risdate>1995</risdate><volume>5</volume><issue>4</issue><spage>311</spage><epage>321</epage><pages>311-321</pages><issn>0925-5214</issn><eissn>1873-2356</eissn><eissn>0925-5214</eissn><abstract>The anti-ethylene effects of nitrous oxide have been demonstrated for the first time in the ripening and senescence sequences in tomato and avocado fruit. Continuous gas treatment by 80% nitrous oxide plus 20% oxygen had striking inhibitory effects on ethylene production in the two fruit species, though ethylene biosynthesis levels differed greatly.
In preclimacteric treated fruits, nitrous oxide largely extended the lag period, and additively lowered ethylene production rate in tomatoes. In fruits treated at the climacteric stage, nitrous oxide markedly inhibited autocatalytic ethylene evolution. In fruit pretreated with exogenous ethylene, nitrous oxide also reversed induced autocatalysis as an antagonist of ethylene action.
At a later stage, some fruits in air exhibited a second ethylene rise as a signal of ultimate senescence. This was characterised by coincidence of 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase activity peak, elevated ACC levels and ACC synthase activity. Nitrous oxide blocked or delayed this senescence ethylene upsurge. Analysis of the metabolic processes involved in the various counteracting actions of nitrous oxide revealed a very significant ethylene antagonist role of the gas which, unlike carbon dioxide, was non-toxic.</abstract><pub>Elsevier B.V</pub><doi>10.1016/0925-5214(94)00030-V</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0003-1269-7733</orcidid></addata></record> |
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source | Elsevier ScienceDirect Journals Complete |
subjects | AGUACATE AVEJENTAMIENTO Avocado AVOCADOS AVOCAT ETHYLENE ETILENO Life Sciences MADURAMIENTO MURISSAGE NITROUS OXIDE OXIDO NITROSO OXYDE NITREUX RIPENING SENESCENCE TOMATE Tomato TOMATOES |
title | Nitrous oxide inhibition of ethylene production in ripening and senescing climacteric fruits |
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