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Ultrastructural changes in cherimoya fruit injured by chilling.

Author(s) : GUTIERREZ M., MAR SOLA M. del, PASCUAL L., RODRIGUEZ GARCIA M. I., VARGAS A. M.

Type of article: Article

Summary

Mature-green cherimoya fruits were stored at 4 deg C, 90% RH for up to 9 days, and subsequently ripened at 22 deg C for 3 days. Control fruits were stored at 22 deg C. Ultrastructural changes during cold and ambient storage are presented. After 6 days' storage at 4 deg C, cell walls were intact and the middle lamella was visible but most membranes were severely damaged, resulting in a loss of cell compartmentalization. Membrane disruption was also evident in fruits stored for 9 days at 4 deg C and subsequently ripened at 22 deg C, indicating the damage was irreversible. Other changes are described.

Details

  • Original title: Ultrastructural changes in cherimoya fruit injured by chilling.
  • Record ID : 1994-0944
  • Languages: English
  • Source: Food Struct. - vol. 11 - n. 4
  • Publication date: 1992

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