Ethylene-activated Chlorophyllase in Satsuma Mandarin (Citrus unshiu Marc.) Fruits

Abstract

Effects of ethylene on chlorophyllase activity and chlorophyll degradation in peels of Satsuma mandarin (Citrus unshiu Marc.) fruits were studied using an ethylene-flow system to prevent the inhibitory effect of CO₂ on the ethylene action. Chlorophyllase activity and chlorophyll degradation were not increased by exposing to ethylene. After exposing the ethylene-treated fruits to air, chlorophyllase activity and chlorophyll degradation were acceralated simultaneously.
Based on these results, a role of ethylene in chlorophyll degradation of the fruits is discussed briefly.