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Postharvest gibberellin and heat treatment effects on polyamines, abscissic acid and firmness in lemons.

Author(s) : VALERO D., SERRANO M., RIQUELME F.

Type of article: Article

Summary

Lemons at two ripening stages were vacuum-infiltrated with 100 ppm of gibberellin A(3) or heat-treated at 45 deg C, and then stored at 15 deg C for 3 weeks. Both treatments increased fruit firmness either in stage 1 or stage 2. Also, the levels of free putrescine and spermine in the skin were higher in treated lemons than in controls but spermine concentration did not show significant differences, in fruits of either stage. Gibberellin treatment was the most effective in retarding the colour change during storage, especially in stage 1 fruits, which was related to the lowest levels of abscisic acid found.

Details

  • Original title: Postharvest gibberellin and heat treatment effects on polyamines, abscissic acid and firmness in lemons.
  • Record ID : 1999-2341
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 4
  • Publication date: 1998/07
  • Document available for consultation in the library of the IIR headquarters only.

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