Share

IIR document

Heat treatment as a mean to improve plum storability and its effect on polyamine metabolism.

Author(s) : PÉREZ-VICENTE A., CASTILLO S., MARTÍNEZ-ROMERO D., et al.

Summary

Plums harvested at commercial maturity stage were heated at 45 °C for 8 minutes, and then stored for 28 days at 2 °C. Treated plums showed significantly higher levels of both whole fruit and flesh firmness throughout storage, while ethylene remained very low and unchanged. Heat treatment modulated the different forms of polyamines. The most significant effect was shown in cell-wall bound spermidine with the highest contents compared to control plums. Since no chilling-injury symptoms were detected at 2 °C, the high levels of cell-wall spermidine are the responsible of the higher plum firmness through the cell-wall rigidity.

Available documents

Format PDF

Pages: 2000-4

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Heat treatment as a mean to improve plum storability and its effect on polyamine metabolism.
  • Record ID : 2002-1950
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 326-332; fig.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing