2, 5-Norbornadiene Retards Apple Softening

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Abstract
2,5-NBD, a compound which competes with ethylene for binding sites and inhibits ethylene action in plant tissues, was applied to ‘Delicious’ apples (Malus domestica Borkh.) as a gas in either a closed or flowing system. Apples held in the closed system for 30 days at 25C in either 2000 or 4000 µl 2,5-NBD/liter were as firm as fruit held equally long at 5C; apples held in air at 25C were 19 N softer. Softening appeared to be mediated by ethylene. Soluble solids content and starch loss were similar for fruit held in air or in 2,5-NBD at 25C. The fruit’s internal ethylene concentration showed that 500 or 2500 µl 2,5-NBD/liter suppressed, but did not completely inhibit, autocatalytic ethylene production. The preserving effect of 2,5-NBD diminished after 50 days at 25C. Chemical names used: Bicyclo [2-2-l]-hepta-2,5-diene (2,5-norbornadiene; 2,5-NBD).

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