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Chlorophyllase behaviour on Granny Smith apples.

Author(s) : IHL M., ETCHEBERRIGARAY C., BIFANI V.

Summary

Mature Granny Smith apples were stored at 0-1 deg C and 90-95% relative humidity or stored at ambient conditions of 7-18 deg C and 80-90% relative humidity. Chlorophyllase activity increased as the fruits ripened on the tree. During storage over 133 days, chlorophyllase activity remained high in cold-stored fruits but was low in fruits stored at ambient temperature, pH decreased and total-soluble sugar increased but there were no differences between storage treatments. Fruits softened more rapidly under ambient conditions than in cold storage.

Details

  • Original title: Chlorophyllase behaviour on Granny Smith apples.
  • Record ID : 1996-3506
  • Languages: English
  • Source: International symposium on postharvest treatment of horticultural crops.
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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