Share

Storability and physiological aspects of internal browning of quinces.

[In Italian. / En italien.]

Author(s) : TESTONI A., VANOLI M., LOVATI F., ZINI M., VISAI C., BUDINI R.

Type of article: Article

Summary

After 6 months of storage, fruits harvested precociously show less percentage of internal browning. The activity of some lipoperoxide enzymes is higher in quinces with internal browning than in healthy quinces; this fact seems to confirm the hypothesis of the effective involvement of lipoperoxides in the manifestation of the alteration during storage of quinces.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1997-0876
  • Languages: Italian
  • Source: Atti IVTPA - vol. 16
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (5)
See the source

Indexing