Inhibition of Ethylene Production by Fatty Acids in Fruit and Vegetable Tissues

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Abstract
Fatty acids of chain length from C4 to C12 inhibited ethylene production in wounded albedo tissue of Hassaku (Citrus hassaku Hort. ex Tanaka) fruit. Of the fatty acids tested, caprylic acid (C8) and capric acid (C10) were the most effective. Lauric acid (C12) was less effective, and caproic acid (C6) and butyric acid (C4) were the least effective. Caprylic acid at 5 mM markedly inhibited ethylene production in not only wounded albedo tissue of citrus fruit but also apple (Malus sylvestris Mill.) cortex, tomato (Lycopersicon esculentum Mill.) pericarp, cucumber (Cucumis sativus L.) cortex, banana (Musa AAA group Cavendish subgroup) pulp, broccoli (Brassica oleracea L.) floret, spinach (Spinacia oleracea L.) leaf, lettuce (Lactuca sativa L.) leaf and mung bean (Vigna radiata [L.] Wilczek) hypocotyl. Caprylic acid inhibited ethylene production at the step of conversion of l-aminocyclopropane-l-carboxylic acid to ethylene. The inhibition could be partially relieved by transferring the tissue to caprylic acid-free medium.