Articles
ETHYLENE PRODUCTION BY BOTRYTIS CINEREA, KIWIFRUIT AND BOTRYTIS ROTTED KIWIFRUIT UNDER SEVERAL STORAGE TEMPERATURES
Article number
444_112
Pages
733 – 738
Language
Abstract
Gray mold (Botrytis cinerea, Pers) causes a rot of kiwifruit and this is a serious threat in the new growing kiwifruit industry in Greece.
Many postharvest losses occurred in 1989, due to the rotting and the early softening of the kiwifruit.
The present study was undertaken to investigate in "Hayward" kiwifruit the possible involvement of fungus in ethylene production and the effect of temperature on growth of gray mold and ethylene production.
In one experiment Botrytis cinerea incubated in PDA placed in a closed system at 0°, 5°, 10° and 20°C produced almost negligible amount of ethylene 20 days after inoculation of the medium.
In another experiment kiwifruit inoculated with Botrytis and placed in a continues flow system at 0°, 5° and 10°C produced considerable amount of ethylene 20 (10°C) 30 (5°C) and 150 (0°C) days after inoculation.
During the same period the control (healthy) and wounded fruit produced very small amount of ethylene.
The infected kiwifruit produced more ethylene at 5° or 10°C than at 0°. This emphases the importance of avoiding infections by Botrytis of kiwifruit.
The fungus induces the fruit to produce ethylene through the methionine pathway and this infected fruit is able to induce premature ripening of the healthy fruit in commercial storage.
Many postharvest losses occurred in 1989, due to the rotting and the early softening of the kiwifruit.
The present study was undertaken to investigate in "Hayward" kiwifruit the possible involvement of fungus in ethylene production and the effect of temperature on growth of gray mold and ethylene production.
In one experiment Botrytis cinerea incubated in PDA placed in a closed system at 0°, 5°, 10° and 20°C produced almost negligible amount of ethylene 20 days after inoculation of the medium.
In another experiment kiwifruit inoculated with Botrytis and placed in a continues flow system at 0°, 5° and 10°C produced considerable amount of ethylene 20 (10°C) 30 (5°C) and 150 (0°C) days after inoculation.
During the same period the control (healthy) and wounded fruit produced very small amount of ethylene.
The infected kiwifruit produced more ethylene at 5° or 10°C than at 0°. This emphases the importance of avoiding infections by Botrytis of kiwifruit.
The fungus induces the fruit to produce ethylene through the methionine pathway and this infected fruit is able to induce premature ripening of the healthy fruit in commercial storage.
Publication
Authors
N. Niklis, E. Sfakiotakis, C.C. Thanassoulopoulos
Keywords
Kiwifruit, Botrytis cinerea, Ethylene
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