Influence of ethylene removal on the protein pattern of avocado fruits at low temperature storage.

Author(s) : ZAMORANO J. P., MERODIO C.

Type of article: Periodical article

Summary

Low temperature storage decreased CO2 and ethylene production with ethylene production being affected more, giving values of less than 1.5 microliter/kilogramme.hour. Storage with ethylene removal reduced these levels and the peaks of ethylene evolution were smoothed. Fruit softening during storage showed that ripening delay was not affected by ethylene removal. Accumulation of some polypeptides was delayed by low temperature storage. The results suggest that the delay in ripening at low temperature could be related to a delay in the evolution of the protein profile.

Details

  • Original title: Influence of ethylene removal on the protein pattern of avocado fruits at low temperature storage.
  • Record ID : 1995-2958
  • Languages: English
  • Source: Acta Hortic. - n. 343
  • Publication date: 1993

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