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Putrescine and calcium treatments combined with heat: antisenescent agents of lemon cv. Fino-49 during storage.

Author(s) : MARTÍNEZ-ROMERO D., SERRANO M., RIQUELME F., et al.

Summary

Lemon harvested at commercial maturity stage were pressure-infiltrated with putrescine or calcium (both at 1 mM) combined with heat (45 °C) for 8 minutes, and then stored for 14 days at 15 °C. Treated lemons maintained higher fruit firmness during the first four days of storage. However, treatments did not affect colour changes and weight loss during storage. The results revealed that both treatments act as antisenescent agents during early storage at 15 °C, improving fruit firmness, increasing polyamine levels and decreasing ABA contents.

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Pages: 2000-4

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Details

  • Original title: Putrescine and calcium treatments combined with heat: antisenescent agents of lemon cv. Fino-49 during storage.
  • Record ID : 2002-1905
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 320-325; fig.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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