Effect of ethylene on quality of fresh fruits and vegetables
Effect of ethylene on quality of fresh fruits and vegetables
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DOI：
10.1016/s0925-5214(98)00091-x
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发表时间：
1999-03-01
影响因子：
7
通讯作者：
Saltveit, ME
中科院分区：
文献类型：
--
作者：
Saltveit, ME
乙烯是一种天然存在的植物生长物质，对许多水果、蔬菜和观赏作物的生长、发育和储存寿命有许多影响。收获的水果和蔬菜可能有意或无意地暴露于乙烯的生物活性水平，内源性和外源性乙烯的灵魂来源都有助于其生物活性。乙烯合成和敏感性在植物发育的某些阶段以及一些生物和非生物胁迫下得到增强。在储存或运输过程中，可能因大气污染或邻近作物产生的乙烯而无意中暴露。故意暴露主要用于成熟的收获水果。乙烯对质量中心的有害作用是改变或加速其发育、成熟和衰老的自然过程，而乙烯对质量中心的有益作用与有害作用的性质大致相同，但在程度和方向上有所不同。因此，必须小心确保对乙烯影响敏感的作物只暴露在所需的大气中。讨论了一些控制乙烯影响的技术及其在重要商业水果和蔬菜中的应用。给出了乙烯的一般和特定的有益和有害效应的例子。(C) 1999 Elsevier Science B.V.版权所有
Ethylene is a naturally occurring plant growth substance that has numerous effects on the growth, development and storage life of many fruits, vegetables and ornamental crops at mu l 1(-1) concentrations. Harvested fruits and vegetables may be intentionally or unintentionally exposed to biologically active levels of ethylene and both endogenous and exogenous soul ces of ethylene contribute to its biological activity. Ethylene synthesis and sensitivity are enhanced during certain stages of plant development, as well as by a number of biotic and abiotic stresses. Exposure may occur inadvertently in storage or transit from atmospheric pollution or from ethylene produced by adjacent crops. Intentional exposure is primarily used to ripen harvested fruit. The detrimental effects of ethylene on quality center on altering or accelerating the natural processes of development, ripening and senescence, while the beneficial effects of ethylene on quality center on roughly the same attributes as the detrimental effects, but differ in both degree and direction. Care must therefore be taken to insure that crops sensitive to the effects of ethylene are only exposed to the desired atmosphere. A number of techniques to control the effects of ethylene are discussed in relation to their application with commercially important fruits and vegetables. Examples of general and specific beneficial and detrimental ethylene effects are given. (C) 1999 Elsevier Science B.V. All rights reserved.