Effect of essential oils on ethylene production and ACC content in apple fruit and peach seed tissues

Abstract

The inhibitory effect of different essential oils on ethylene biosynthesis was investigated by using apple (Malus domestica Borkh. cv. Tsugaru) fruit and young peach (Prunus persica Batsch. cv. Nishino-hakuto) seed tissues. Apple tissues retain a high ethylene-producing capacity, whereas young peach seeds begin to produce ethylene rapidly after being removed from the pits. A more pronounced inhibition of ethylene biosynthesis by the oils was noted in peach seed than in apple fruit tissue. Linalool, citral, citronellal, and 1-octanal inhibited ethylene production in apple fruit tissues by 50 to 72% over the range of 3.6 to 36 nl · ml-1; citronellol, geraniol, 1-nonanal, β-pinene, p-cymene, and α-pinene were less inhibitory of ethylene production. In the peach seeds, the aldehyde group of essential oils inhibited ethylene production and concomitantly suppressed the increase in ACC content by 98 to 100%; alcohol and hydrocarbon groups were less suppressive. Most of the essential oils, especially the aldehyde group, seem to inhibit ethylene production by suppressing ACC synthesis.