Abstract
Apples (Malus domestica Borkh cv. `Delicious') were stored after harvest for 2 weeks at 0 C. Fifteen fruit (5 fruit per replication, 3 replications) were then removed from storage and heated (38 C, 3 days) and 15 fruit remained in storage (control). After treatment the fruit were returned to storage for 2 months at 0 C. The fruit were then removed from storage and assayed for 1-aminocyclopropane-l-carboxylic acid (ACC) activity and ethylene production. The ability of the fruit tissue to convert ACC to ethylene was also determined by utilizing ACC spiked samples. Heat significantly lowered the ethylene production rate. However, the conversion of ACC to ethylene was not different between treatments when samples were spiked with 1 μM of ACC. This indicates that ethylene forming enzyme (EFE) activity was not affected by the heat treatment. The effect of heat treatment on ACC concentration and the conjugation of ACC into 1-malonylaminocyclopropane-l-carboxylic acid (MACC) will be discussed.
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