Changes in cell-wall-degrading enzyme activities in stored olives in relation to respiration and ethylene production. Influence of exogenous ethylene

The activity of various enzymes associated with the cell wall during olive storage was assayed in order to establish the behaviour of the enzymes as a function of the ripening stage and in relation to the production of ethylene. The effect of exogenous ethylene was also evaluated. In addition, gaseo...

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Bibliographic Details
Published in:Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology European food research and technology, 1997, Vol.204 (4), p.293-299
Main Authors: Fernandez-Bolanos, J, Heredia, A, Vioque, B, Castellano, J.M, Guillen, R
Format: Article
Language:English
Subjects:
ACEITUNA
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
Agronomy. Soil science and plant productions
ALMACENAMIENTO
Biological and medical sciences
CELL WALLS
COCIENTE RESPIRATORIO
DEGRADACION
DEGRADATION
ECHANGE GAZEUX
Economic plant physiology
ENZYMIC ACTIVITY
ETHYLENE
ETILENO
FISIOLOGIA POSTCOSECHA
Food industries
Fructification, ripening. Postharvest physiology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
GAS EXCHANGE
Growth and development
INTERCAMBIO DE GASES
MADURAMIENTO
MURISSAGE
OLIVE
OLIVES
PARED CELULAR
PAROI CELLULAIRE
PHYSIOLOGIE APRES RECOLTE
POSTHARVEST PHYSIOLOGY
QUOTIENT RESPIRATOIRE
RESPIRACION
RESPIRATION
RESPIRATORY QUOTIENT
RIPENING
STOCKAGE
STORAGE
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Summary:The activity of various enzymes associated with the cell wall during olive storage was assayed in order to establish the behaviour of the enzymes as a function of the ripening stage and in relation to the production of ethylene. The effect of exogenous ethylene was also evaluated. In addition, gaseous emissions of CO(2) and ethylene during olive storage were monitored. The results obtained indicate that the high initial CO(2) level in the green olive coincides almost exactly in time with the climacteric maxima when the fruit is on the tree. After the rapid decrease in the respiration rate of green olives during storage, the CO(2) production rate increases as the stage of maturity advances. The results also indicate that ethylene is not capable of simulating the activity or synthesis of enzymes in green olives, but can produce such a stimulation in black olives. Furthermore, during the first day of storage there were very marked decreases in enzyme activities. Small variations in the conditions of aerobiosis in post-harvest ripening were shown to have notable effects on the normal metabolism of the fruits.
ISSN:1431-4630
1432-2331
DOI:10.1007/s002170050080