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Lipid changes in mature-green bell pepper fruit during chilling at 2 deg C and after transfer to 20 deg C subsequent to chilling.

Author(s) : WHITAKER B. D.

Type of article: Article

Summary

Fruits were freshly harvested, chilled for 14 days at 2 deg C, or chilled and then transferred to 20 deg C for 3 days ("rewarmed"). There was slight to moderate loss of membrane glycerolipids during chilling, with much greater losses after chilled fruits were rewarmed. The chloroplasts are especially chilling sensitive.

Details

  • Original title: Lipid changes in mature-green bell pepper fruit during chilling at 2 deg C and after transfer to 20 deg C subsequent to chilling.
  • Record ID : 1996-2907
  • Languages: English
  • Source: Acta Physiol. Plant. - vol. 93 - n. 4
  • Publication date: 1995

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