Chilling-Induced Ethylene Production in Cucumbers (Cucumis sativus L.) 1

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1-Aminocyclopropane-1-carboxylic acid (ACC) level, ACC synthase activity, and ethylene production in cucumbers (Cucumis sativus L.) remain low while the fruit are held at a temperature which causes chilling injury (2.5°C) and increase rapidly only upon transfer to warmer temperatures. The increase in ACC synthase activity during the warming period is inhibited by cycloheximide but not cordycepin or α-amanitin. Our data indicate that the synthesis of ACC synthase, which results in increased ACC levels and accelerated ethylene production, occurs only upon warming, possibly from a message produced or unmasked during the chilling period. Ethylene production by chilled (2.5°C) cucumbers increased very little upon transfer to 25°C if the fruit were chilled for more than 4 days. The fruit held for 4 days or longer showed a large increase in ACC levels but little ethylene production even in the presence of exogenous ACC. This suggests that the system which converts ACC to ethylene is damaged by prolonged exposure to the chilling temperature. Cucumbers stored at a low but nonchilling temperature (13°C) showed very little change in ACC level, ethylene production, or ACC synthase activity even after transfer to 25°C.

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