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Ethylene biosynthesis inhibitor improves firmness of kiwifruit.

Author(s) : RETAMALES J., PEREZ VILLARREAL A., CALLEJAS R.

Summary

Harvested fruits of kiwifruit were dipped in solutions containing ethylene biosynthesis inhibitors prior to storage at 0 deg C for up to 120 days. This treatment reduced ethylene production during and after cold storage and significantly and consistently increased fruit firmness over the course of the experiment. The other treatments were less effective.

Details

  • Original title: Ethylene biosynthesis inhibitor improves firmness of kiwifruit.
  • Record ID : 1998-0986
  • Languages: English
  • Publication date: 1995
  • Source: Source: Acta Hortic./Proc. Symp. int. hortic. Congr., Kyoto
    n. 394; 159-164; 9 ref.

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