Ethylene-regulation of fruit softening and cell wall enzymes activities during peach storage

Yanfang Ren, Junyu He and Lanl

Abstract

‘Yanhong’ peach fruits were treated with 1 mg/g ethrel and 2 μl/l 1-methylcyclopropene and stored at room temperature for 12 days. Ethylene production, firmness, and the activities of polygalacturonase, endo-1,4-β-glucanase, β-galactosidase, α-L-arabinofuranosidase and endo-β-mannanase in ‘Yanhong’ peach were monitored during storage. Control fruit displayed a typical climacteric pattern of ethylene production and the early softening of peach fruits started before the climactic stage. Ethrel promoted the decrease in firmness and onset of ethylene production. In contrast, 1-methylcyclopropene treatment delayed the decline in fruit firmness and onset of ethylene production. The activities of polygalacturonase, endo-1,4-β-glucanase, β-galactosidase, α-L-arabinofuranosidase and endo-β-mannanase in both epicarp and mesocarp tissue were enhanced by exogenous ethrel and inhibited by 1-methylcyclopropene during storage. Additionally, most activities of β-galactosidase, α-L-arabinofuranosidase and endo-β-mannanase were associated with the epicarp than that in mesocarp throughout fruits storage. These results suggest that softening of ‘Yanhong’ peach fruits was associated with these cell wall enzymes activities which were regulated by ethylene. Thus, application of 1-methylcyclopropene can extend the postharvest life of ‘Yanhong’ peach fruits.