Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 50, Issue 2-3, Pages 231-232Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2008.05.005
Keywords
ACC; Ethylene; Softening; Peach
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Controlling the rate of fruit softening in melting-flesh peaches is a primary goal of the fruit industry. Stony hard (SH) peach varieties lack the ability to synthesize 1-aminocyclopropane-1-carboxylic acid (ACC), the precursor of ethylene, which is required for fruit maturation. SH peaches thus have crisp flesh that remains firm during ripening. In this study, we developed a simple technique to stimulate fruit softening by a single spray application of ACC at a concentration of 10-20 mM, which was sufficient to allow ethylene synthesis and fruit softening. Higher concentrations of ACC increased ethylene production, and made the fruit softer. Ethylene synthesis was limited to the first 2-3 d after ACC treatment, after which fruit ceased softening and retained its remaining firmness. These results indicate that a single application of ACC solution can be used to regulate the process of fruit softening in SH peaches. (C) 2008 Elsevier B.V. All rights reserved.
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