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Effect of pretreatments with jasmonate and high-O2 on flavor quality of juicy peach fruits during cold storage.

Author(s) : LU C. W., CHENG R. P., GUO Y., et al.

Type of article: Article

Summary

Juicy peach fruits were exposed to air, 2% O2, 100% O2, 1 nM methyl jasmonate (pressure infiltrated 82 kPa for 5 min), or MJ + pure O2 (mixture) for 2, 4 or 8 days, then kept at 2 °C in air for 24 days. Production of alcohol, esters and other volatile compounds was determined. Among pretreatments, pure O2 and the mixture were the best, and effectively inhibited the production of ethylene and CO2 in early and mid stages of storage. Other effects are related.

Details

  • Original title: Effect of pretreatments with jasmonate and high-O2 on flavor quality of juicy peach fruits during cold storage.
  • Record ID : 2001-2285
  • Languages: Chinese
  • Source: Acta Agric. Boreali-Sin. - vol. 14 - n. 4
  • Publication date: 1999

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