Prolonged exposure to ethylene may provide Rhodococcus sp. the ability to delay the effects of ripening in several species of climacteric fruit.
- Published
- Accepted
- Subject Areas
- Agricultural Science, Biotechnology, Food Science and Technology, Microbiology
- Keywords
- Climacteric Ripening, Fruit Storage, 1 MCP, Fruit, Post Harvest, Harvest, Fruit Ripening, Ethylene, Cyanide, Alkene Monooxygenase
- Copyright
- © 2017 Perry
- Licence
- This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ Preprints) and either DOI or URL of the article must be cited.
- Cite this article
- 2017. Prolonged exposure to ethylene may provide Rhodococcus sp. the ability to delay the effects of ripening in several species of climacteric fruit. PeerJ Preprints 5:e3398v1 https://doi.org/10.7287/peerj.preprints.3398v1
Abstract
Post-harvest biotechnology is a growing industry. Many farmers are looking for economic and organic methods to preserve crops while effectively decreasing post-harvest losses. Previous studies suggested Rhodococcus rhodochrous DAP 96253 specifically cultured on cofactor enriched media (cofactors, cobalt and urea) enabled the bacteria to delay climacteric ripening in several species of fruit, (Pierce et al., 2008; Pierce et al., 2011).
However, Rhodococcus rhodochrous not cultured on enriched media, but induced with hydrocarbons were also enabled to delay fruit ripening. Hydrocarbon induction doubled NHase activity and significantly improved bacteria ability to delay the effects of fruit ripening on a molecular level. Bacteria reduced cyanide concentration released by plant tissue in the atmosphere by half, and decreased glucose concentration within plant tissue by 18g/L. Experimental results suggest that R. rhodochrous may use a novel pathway to that includes an inducible monooxygenase like enzyme that allows Rhodococcus rhodochrous cells the ability to delay ripening in various species of climacteric fruits.
Author Comment
The data for this paper was obtained during a preliminary study conducted at Georgia State University in 2011,but the registered copyright belongs to Guenevere Perry and IP assignment to AHCS company.
This study focused on observing hydrocarbon induction on Rhodococcus cells, how induction enhance bacteria ability to delay fruit ripening on a physical and molecular level. Color photos of fruit samples provides more compelling evidence of the novel induction method.