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Fluorescence de la chlorophylle et altérations dues au froid des poivrons verts telles qu'elles sont affectées par les conditions d'entreposage.

Chlorophyll fluorescence and chilling injury of green pepper as affected by storage conditions.

Auteurs : KOSSON R.

Résumé

The results show a gradual decrease of Fv/Fm fluorescence from approximately 0.85 for fresh-harvested pepper to 0.55 after 3 days of storage at 1 °C and to 0.45 after 18 days of storage for both packaged and non-packaged fruits. There were no significant differences in the rate of Fv/Fm decrease between pepper stored for 6 days in non-perforated bags, perforated bags and without packaging. The earliest visible symptoms of chilling injury on non-packaged pepper were observed after 6 days of storage at 1 °C or after 3 days of storage at 1 °C and additional 3 days at room temperature. Packaging of pepper significantly delayed chilling injury occurrence, up to the 6th day of storage at 1 °C and additional 3 days at room temperature or up to the 18th day of storage at 4 °C.

Détails

  • Titre original : Chlorophyll fluorescence and chilling injury of green pepper as affected by storage conditions.
  • Identifiant de la fiche : 2005-0271
  • Langues : Anglais
  • Date d'édition : 2003
  • Source : Source : Acta Hortic./Proc. int. hortic. Congr., Toronto
    n. 628; vol. 1; 379-385; 14 ref.

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