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Modification of specific ripening proteins by low temperature storage of cherimoya (Annona cherimola, Mill.) fruits.

Author(s) : MONTERO L. M., ZAMORANO J. P., PLAZA J. L. de la, MERODIO C.

Type of article: Periodical article

Summary

CO2 production reached 2 peaks around the 1st and 5th days of storage at 20 deg C. Storage at 10, 8 and 6 deg C showed lowered CO2 levels. The single peak in ethylene production occurred around the 3rd day of storage and this was retarded and modified by storage at 10 deg C. Ethylene levels decreased significantly at 8 deg C and were almost undetectable at 6 deg C. There was a preferential accumulation of some specific polypeptides at the maximum ethylene production ripening stage of fruits. The data suggest that the expression of several cherimoya fruit ripening-related polypeptides is strongly inhibited at storage temperatures below 10 deg C. In addition, changes in the accumulation of some of these polypeptides appear to be specifically associated with the rise in ethylene production.

Details

  • Original title: Modification of specific ripening proteins by low temperature storage of cherimoya (Annona cherimola, Mill.) fruits.
  • Record ID : 1995-2956
  • Languages: English
  • Source: Acta Hortic. - n. 343
  • Publication date: 1993

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