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CHANGES IN PROTEIN LEVELS OF AVOCADO (PERSEA AMERICANA, MILL.) CV. < HASS > AT LOW TEMPERATURES.

Author(s) : ZAMORANO J. P., PLAZA J. L. de la, MERODIO C.

Summary

CHANGES OF THE SOLUBLE PROTEIN CONTENT IN RELATION TO OTHER PH YSIOLOGICAL PARAMETERS SUCH AS SOFTENING, RESPIRATION, AND ETHYLENE PRODUCTION WERE ANALYZED DURING STORAGE OF AVOCADO FRUITS AT CHILLING (3 DEG C) AND NONCHILLING TEMPERATURE (7 DEG C). IT WAS FOUND THAT THE TIME-COURSE OF PROTEIN CONTENT EVOLUTION IS TEMPERATURE DEPENDENT. THE INITIAL INCREASE IN SOLUBLE PROTEIN CONCENTRATION IN FRUITS STORED AT 3 DEG C MAY BE INVOLVED IN CHILLING STRESS.

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Pages: 1852-1854

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Details

  • Original title: CHANGES IN PROTEIN LEVELS OF AVOCADO (PERSEA AMERICANA, MILL.) CV. < HASS > AT LOW TEMPERATURES.
  • Record ID : 1992-2298
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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