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Influence of heat treatment on the physiological response of sweet pepper kept at chilling temperature.

Author(s) : MENCARELLI F., CECCANTONI B., BOLINI A., ANELLI G.

Type of article: Periodical article

Summary

Ethylene production by fruits treated at 40 and 45 deg C for a short time was considerably less (5 and 10 times, respectively) than that of untreated fruits. Ion leakage from discs excised at the end of the test increased progressively from 35 to 50 deg C treated samples (19 to 29%). Treatment at 50 deg C for 45 min resulted in severe membrane damage. Long-time heat-treated fruits showed no symptoms of chilling injury and exhibited a rise in CO2 and ethylene production after transfer to 20 deg C. Ion leakage was significantly lower from heat-treated fruits than from controls.

Details

  • Original title: Influence of heat treatment on the physiological response of sweet pepper kept at chilling temperature.
  • Record ID : 1995-3005
  • Languages: English
  • Source: Acta Hortic. - n. 343
  • Publication date: 1993

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