Abstract
Ethylene (C2H4) production or ripeness of fruit at harvest have been shown to influence α-farnesene accumulation and superficial scald development of apples. Effects of a 15-hr treatment with 500 ppm C2H4 and 7.5 ppm 1-methylcyclopropene (1-MCP), or 10-min dip in 200 ppm aminoethoxy vinyl glycine (AVG) on C2H4 production rate (EPR), hexane-extractable α-farnesene content in the skin, head-space α-farnesene evolution using solid phase micro extraction (SPME), and in vivo α-farnesene synthase activity of `Delicious' apples stored for 2 months at 0 °C were investigated. Compared to untreated fruits, AVG and 1-MCP treatments reduced EPR by 95% and α-farnesene content in the skin by 75% at day 6. C2H4-treated fruits evolved over 50% higher α-farnesene, but had reduced α-farnesene content in the skin and head-space. However, enzyme activity was marginally increased in C2H4-treated fruits.
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