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ICE NUCLEATION AND SUPERCOOLING IN FREEZE-SENSITIVE PEACH AND SWEET CHERRY TISSUES.

Author(s) : ANDREWS P. K., PROEBSTING E. L. Jr, GROSS D. C.

Type of article: Article

Summary

ICE NUCLEATION TEMPERATURES WERE MEASURED IN PEACH AND SWEET CHERRY FLOWERS, FRUITS, AND STEMS. THE MEAN NUCLEATION TEMPERATURES OF FLOWERS WERE 269 TO 267 K (-4 TO -6 DEG C), WHILE THOSE OF 5 MILLIMETRE STEM SEGMENTS WERE 267 TO 266 K (-6 TO -7 DEG C). A LOGARITHMIC FUNCTION DESCRIBED THE RELATIONSHIP BETWEEN STEM WEIGHT AND ICE NUCLEATION TEMPERATURE. HOMOGENIZATION OF THE TISSUES REDUCED THEIR ICE NUCLEATIONACTIVITY. STRUCTURAL INTEGRITY MAY BE NECESSARY FOR THE MANIFESTATION OF OPTIMAL ACTIVITY. ICE NUCLEATION-ACTIVE PSEUDOMONAS SYRINGAE BACTERIA WERE ISOLATED FROM THE SURFACES OF FLORAL TISSUES ONLY OCCASIONALLY. THE ABSENCE OF EPIPHYTIC BACTERIA SUGGESTED THAT ICE NUCLEATION WAS PROMOTED BY INTRINSIC ICE NUCLEATORS WITHIN THE PLANT.

Details

  • Original title: ICE NUCLEATION AND SUPERCOOLING IN FREEZE-SENSITIVE PEACH AND SWEET CHERRY TISSUES.
  • Record ID : 1986-2307
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 111 - n. 2
  • Publication date: 1986/03
  • Document available for consultation in the library of the IIR headquarters only.

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