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Abricots : la température influence la détérioration suite aux chocs.

Temperature affects impact injury on apricot fruit.

Auteurs : DEMARTINO G., MASSANTINI R., BOTONDI R., et al.

Type d'article : Article

Résumé

Apricot fruit (cv. San Castrese) were dropped from different heights (5, 10, 20, and 30 cm) onto a flat hard and smooth surface and impact injury was evaluated visually on the skin for 3-4 days at room temperature. The flesh under the impact area turned brown after 3 days in the fruit dropped from 30 cm, but no symptoms were observed on the peel. Ethylene rose after 12 h. The effect of temperature at and after the impact time was studied. Fruit were impacted at 18 °C, then placed at 4 °C or kept at 18 °C, or dropped at 4 °C then kept at 4 °C, or moved to 18 °C. Ethylene production was greatly affected by low temperature. Ethylene increased more in fruit impacted at 4 °C and moved to 18 °C, than in fruit which were kept continuously at 18 °C. Respiration was affected by temperature but not as greatly as ethylene production. Lightness and yellowness decreased significantly in the injured in fruit impacted at 4 °C and then moved to 18 °C. Good management of temperature can reduce the physiological response of the tissue to bruising.

Détails

  • Titre original : Temperature affects impact injury on apricot fruit.
  • Identifiant de la fiche : 2003-2375
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 25 - n. 2
  • Date d'édition : 06/2002

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