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Effect of temperature on polyamine, ACC contents, EFE activities and ethylene production in post-harvested pear fruits.

[In Chinese. / En chinois.]

Author(s) : WEI J., TANABE K.

Type of article: Article

Summary

Pyrus serotina (P. pyrifolia, cultivars Kikusui and Nijisseiki) fruits, harvested 140 days after full bloom, were stored at 30, 15 or 5 deg C. Ethylene forming enzyme activity and the rate of ethylene production were greater at 30 than at 15 or 5 deg C. The peak in ethylene production was also delayed at 5 or 15 deg C, compared with 30 deg C. Fruits kept at 15 or 5 deg C had higher polyamine and ACC contents than those at 30 deg C.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1996-3501
  • Languages: Chinese
  • Source: Acta Hortic. Sin. - vol. 21 - n. 2
  • Publication date: 1994

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