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Impact of 1-Methylcyclopropene and Elevated CO2 on Polyamine and γ-Aminobutyrate Levels in ‘Empire’ Apple Fruit

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dc.contributor.advisor Shelp, Barry
dc.contributor.advisor Bozzo, Gale
dc.contributor.author Deyman, Kristen
dc.date.accessioned 2014-09-15T14:13:58Z
dc.date.available 2014-09-15T14:13:58Z
dc.date.copyright 2014-08
dc.date.created 2014-09-04
dc.date.issued 2014-09-15
dc.identifier.uri http://hdl.handle.net/10214/8467
dc.description.abstract The hypothesis tested was that 1-methylcyclopropene, an ethylene antagonist, and elevated CO2 enhance the levels of polyamines and γ-aminobutyrate in ‘Empire’ apple (Malus domestica Borkh.) fruit during controlled atmosphere storage. A 46-week experiment was conducted using a split-plot design with four treatment replicates and 3◦C, 2.5 kPa O2, and 0.03 or 2.5 kPa CO2 with or without 1 μL L−1 1-methylcyclopropene. The response of individual polyamines suggested that conversion of putrescine into higher polyamines and interconversion of free and conjugated forms was altered, rather than availability of S-adenosylmethionine. The stimulation of glutamate decarboxylase activity and inhibition of 4–aminobutyrate catabolism, rather than a contribution of polyamines, could account for the linear accumulation of γ-aminobutyrate over time. Results of untreated fruit at 2.5 kPa CO2 might differ from those found with frozen samples from a 2009 study using 5 kPa CO2, and this could be associated with the incidence of physiological injury. en_US
dc.description.sponsorship Rohm & Haas Canada LP (AgroFresh Inc.) NSERC Strategic and Discovery Grants Ontario Ministry of Agriculture & Food en_US
dc.language.iso en en_US
dc.subject Thesis en_US
dc.title Impact of 1-Methylcyclopropene and Elevated CO2 on Polyamine and γ-Aminobutyrate Levels in ‘Empire’ Apple Fruit en_US
dc.type Thesis en_US
dc.degree.programme Plant Agriculture en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of History en_US


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