1992 Volume 18 Issue 1 Pages 5-10
Bacteria having an ability to absorb ethylene were isolated from soil. The filter paper soaked in bacteria suspension was packed in plastic film and used as the bacterial ethylene absorbent (BEA) for mume, peach, and plum to keep their qualities during storage at 25°C, respectively.
The BEA retarded the yellowing of mume fruits, and the effect in fruits harvested at beginning of June (proper harvest maturity) was more marked than that harvested at late in May (early harvest maturity). The BEA retarded the decrease of sugar and phenol contents in non-ethylene treated fruits, but did not show any effect in the fruits treated with ethylene at initial concentration of 200ppm.
The BEA retarded slightly the development of browning of flesh and decay in both ethylene treated and non-ethylene treated peaches. The decrease of oxygen and increase of carbon dioxide concentrations were decelerated by BEA in both polyethylene packs of treated and non-treated peaches. Applied ethylene in package at initial concentration of 150ppm disappeared diffusing through polyethylene film in 2 days after treatment, and the duration for disappearance was shortened by 1 day with BEA inclusion. Water and reduced sugar contents of peach fruits did not show any changes with ethylene treatment and/or addition of BEA.
In plums, the peel color and the contents of titratable acid, sugar, and phenol did not change regardless of BEA inclusion during the storage for 3 days, but BEA retarded decrease of oxygen and increase of ethylene concentrations in polyethylene packs.
