Control of ripening and senescence in pre-harvest and post-harvest plants and plant materials by manipulating alternative oxidase activity
Inventors
DHINGRA, Amit • Hewitt, Seanna L. • Stowe, Evan C.
Assignees
Washington State University WSU
Publication Number
US-11690373-B2
Publication Date
2023-07-04
Expiration Date
2033-03-15
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Abstract
Methods of controlling the maturation of plants and/or plant products (e.g. fruit, vegetable, ornamentals, etc.) by manipulating Alternative Oxidase (AOX) activity. An increase in activity hastens the maturation process while a decrease in activity slows or stops maturation.
Core Innovation
The invention provides methods for controlling the maturation of plants and plant products by manipulating the activity of Alternative Oxidase (AOX). Specifically, these methods involve increasing AOX activity to hasten the maturation process or decreasing AOX activity to slow or halt maturation. The AOX gene's role has been established as a controlling factor for physiological changes related to ripening and senescence in plants and plant products.
The problem addressed is that existing chemical treatments, such as 1-methylcyclopropene (1-MCP), used to control ripening and extend shelf life of produce, can result in undesirable quality. For example, while 1-MCP preserves the external appearance and slows ripening, it can suppress the development of volatiles and natural ripening characteristics, particularly in fruits like apples and pears, leading to inferior consumer quality and, in some cases, complete failure to ripen even with subsequent treatments.
The invention discloses methods wherein AOX inactivation in produce (by chemical means like 1-MCP, glycine betaine, or physiological means such as cold storage) arrests maturation, allowing produce to be stored in an immature state. Maturation can then be initiated in a controlled and predictable manner through exposure to specific AOX-activating agents, such as hydrogen sulfide, glyoxylic acid, salicylic acid, pyruvate, hydroxypyruvate, or alanine with 2-oxoglutarate. These methods enable both pre-harvest and post-harvest control of ripening, making it possible to synchronize or regulate crop maturation timing for various agricultural and commercial needs.
Claims Coverage
The patent contains three independent claims, each describing a distinct inventive method for controlling plant or fruit maturation using glyoxylic acid and/or 1-methylcyclopropene (1-MCP).
Hastening fruit maturation with glyoxylic acid
A method of hastening the maturation of a fruit by exposing the fruit to 0.001% to 3% glyoxylic acid, resulting in maturation indicated by at least one of the following: decrease in flesh firmness, increase in Brix, increase in ethylene evolution, and/or increase in CO2 evolution as compared to a control fruit of the same species not exposed to glyoxylic acid.
Storing and subsequently maturing fruit via 1-MCP and glyoxylic acid
A method of storing and then maturing a fruit comprising: 1. Exposing the fruit to 1-methylcyclopropene (1-MCP) to arrest maturation. 2. Subsequently exposing the 1-MCP-treated fruit to 0.001% to 3% glyoxylic acid, which results in maturation of the fruit as evidenced by at least one of: decreased flesh firmness, increased Brix, increased ethylene evolution, and/or increased CO2 evolution compared to a control fruit not exposed to glyoxylic acid.
Overcoming ripening or senescence blockage with glyoxylic acid
A method of overcoming blockage in ripening or senescence of a fruit or fruit product that was previously exposed to 1-methylcyclopropene (1-MCP), by exposing the fruit or fruit product to 0.001% to 3% glyoxylic acid, thereby overcoming blockage as indicated by at least one of: decreased flesh firmness, increased Brix, increased ethylene evolution, and/or increased CO2 evolution, compared to a control fruit not exposed to glyoxylic acid.
The inventive features cover methods of modulating fruit maturation and overcoming ripening blockages using specified concentrations of glyoxylic acid alone or in combination with 1-MCP, with defined physiological and biochemical outcomes.
Stated Advantages
Allows produce to be stored and shipped in an immature state without ripening, then matured at a desired time or within a desired timeframe.
Induces maturation in a manner that develops characteristics (such as softness, odor, and aromas) similar to naturally matured produce.
Provides methods to overcome ripening blockages resulting from chemical treatments such as 1-MCP.
Enables synchronization of crop maturation, allowing various sectors of a crop to reach readiness for harvest at the same time or as needed.
Permits control of ripening both pre-harvest and post-harvest.
Some ripening or maturation-inducing agents also exhibit antimicrobial properties, providing an additional sterilization benefit during treatment.
Documented Applications
Storage and controlled maturation of fruits, vegetables, and ornamental plants to allow shipping and later ripening on demand.
Overcoming chemical-induced blockage of ripening and senescence, especially after treatment with 1-methylcyclopropene (1-MCP).
Accelerated or synchronized ripening of ethnobotanical and agricultural produce such as pears, apples, bananas, avocados, mangos, tomatoes, and peppers.
Preservation of freshness and control of development in ornamental plants for decorative or cut-flower use.
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