Partager

Effet de l'infiltration de calcium sur les modifications de structure des parois cellulaires de pommes entreposées.

The effect of calcium infiltration on structural changes in cell walls of stored apples.

Auteurs : SIDDIQUI S., BANGERTH F.

Type d'article : Article

Résumé

Apples of cv. Golden Delicious were vacuum infiltrated with 300 mM mannitol, with or without 50 and 150 mM calcium chloride. The fruits were stored at 2-4 deg C for 100 days. The infiltration of the fruits with 150 mM calcium chloride resulted in higher retention of flesh firmness throughout the storage period, but with 50 mM calcium chloride, this could be retained for only up to 25 days. Transmission electron micrographs revealed that most of the changes appeared to involve the middle lamella, and flesh firmness can be judged from a visual inspection of the micrographs. It appears that the effect of calcium in maintaining an intact middle lamella may not be of a direct ionic nature.

Détails

  • Titre original : The effect of calcium infiltration on structural changes in cell walls of stored apples.
  • Identifiant de la fiche : 1998-0997
  • Langues : Anglais
  • Source : J. hortic. Sci. - vol. 71 - n. 5
  • Date d'édition : 1996

Liens


Voir la source

Indexation