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Effects of heat shock treatment on chilling injury and physiological responses of Eriobotrya japonica fruit during cold storage.

[In Chinese. / En chinois.]

Author(s) : WU G. B., CHEN F. H., ZHANG Q. B., et al.

Type of article: Article

Summary

The heat shock treatment could lower the increase in respiration, lighten the chilling injury of membrane, enhance the peroxidase and catalase activities and reduce the phenylalanine ammonia-lyase activity of the fruits stored at low temperature (2-5 °C). The heat shock treatment can enhance resistance to chilling injury of the fruits, postpone the symptom of chilling injury and lighten the degree of chilling injury. The heat shock treatment (48-52 °C for 10 minutes) before cold storage (2-5 °C) is an effective methods for prolonging the shelf life of E. japonica fruit.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2005-2662
  • Languages: Chinese
  • Source: J. Plant Ressour. Environ. - vol. 13 - n. 2
  • Publication date: 2004

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