Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut 'Hami' melon fruit. (22nd July 2013)

• Record Type: Journal Article
• Authors: Guo, Qin; Lv, Xin; Xu, Fei; Zhang, Yuli; Wang, Jide; Lin, Honghui; Wu, Bin
• Is Part Of: International journal of food science & technology. Volume 48:Number 9(2013:Sep.)
• Page Start: 1775
• Page End: 1782
• Publication Date: 2013-07-22
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12149
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12149-abs-0001"> <title>Summary</title> <p>The effects of chlorine dioxide (ClO₂) on respiration and ethylene synthesis of fresh‐cut melon fruit and the possible mechanisms involved were investigated. Fresh‐cut 'Hami' melon fruit fumigated with gas ClO₂ 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 ClO₂ 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 <italic>CmACS2</italic>, <italic> CmACO1</italic> and <italic>CmACO3</italic> were reduced by ClO₂ treatment. Taken together, it is suggested that ClO₂ treatment might be an effective way to delay ripening of fresh‐cut 'Hami' melon, partially due to the reduced respiration and ethylene biosynthesis.</p> </abstract>