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Exogenous polyamines and gibberellic acid effects on peach (Prunus persica L.) storability improvement.

Author(s) : MARTÍNEZ-ROMERO D., VALERO D., SERRANO M., et al.

Type of article: Article

Summary

Peaches (Prunus persica L., cv. Babygold 6) harvested at the stage of commercial ripening were pressure-infiltrated with putrescine (1 mM) or GA3 (100 mg/L) and stored at 2 °C for 14 d. Both treatments increased fruit firmness, putrescine-treated peaches being significantly firmer than control ones. Treatments were also effective in reducing the susceptibility of the fruit to be damaged by mechanically compression with lower volume and surface of the damaged zone. Ethylene emission and the respiration rate were reduced in treated fruits.

Details

  • Original title: Exogenous polyamines and gibberellic acid effects on peach (Prunus persica L.) storability improvement.
  • Record ID : 2001-1416
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 2
  • Publication date: 2000/03
  • Document available for consultation in the library of the IIR headquarters only.

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