INFLUENCE OF HARVEST MATURITY ON CHILLING SENSITIVITY, RESPIRATORY RATE AND ETHYLENE PRODUCTION DURING STORAGE IN < SENSYU > APPLE FRUIT.

[In Japanese. / En japonais.]

Type of article: Article

Summary

FRUITS WERE HARVESTED AT 3 DIFFERENT STAGES OF MATURITY, PRECLIMACTERIC, CLIMACTERIC AND POST-CLIMACTERIC. STORAGE AT 272, 273 OR 278 K (-1, 0 OR 5 DEG C) GREATLY REDUCED RATES OF RESPIRATION AND ETHYLENE PRODUCTION COMPAREDWITH STORAGE AT 293 K (20 DEG C). AFTER TRANSFER FROM LOW TEMPERATURE TO 293 K, RESPIRATORY RATE AND ETHYLENE PRODUCTION DEPENDED ON MATURITY AT HARVESTING. WHEN FRUITS WERE STORED AT 293, 278 OR 272 K, THE INCREASE IN ETHYLENE-FORMING ENZYME (EFE) ACTIVITY WAS MORE RAPID AT HIGHER TEMPERATURES, EXCEPT IN THE CASE OF PRECLIMACTERIC FRUITS, FOR WHICH THE INCREASE IN EFE ACTIVITY AT 273 K WAS FASTER THAN AT 278 K. CHILLING INJURY SYMPTOMS WERE MORE SEVERE IN PRECLIMACTERICFRUITS, WHILE SLIGHT PITTING OCCURRED IN CLIMACTERIC AND POST-CLIMACTERIC FRUITS AT 273 OR 272 K. STORAGE OF PRECLIMACTERIC FRUITS AT 278 K, AND OF CLIMACTERIC AND POST-CLIMACTERIC FRUITS AT 272 K IS RECOMMENDED. (POSTHARVEST NEWS INF., GB., 2, N 3, 1991/06, 1107.

Details

Original title: [In Japanese. / En japonais.]
Record ID : 1992-1169
Languages: Japanese
Source: J. jap. Soc. hortic. Sci. - vol. 59 - n. 1
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Rot; Cultivation; Mould; Respiration; Chilling; Organoleptic property; Apple; Physiology; Chilling injury; Ethylene; Fruit