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Fraises entreposées : modifications de la couleur et de la synthèse d'anthocyanine dues au dioxyde de carbone.

Carbon dioxide-induced changes in colour and anthocyanin synthesis of stored strawberry fruit.

Auteurs : HOLCROFT D. M., KADER A. A.

Type d'article : Article

Résumé

Anthocyanin concentrations increased in both external and internal tissues of Selva strawberry fruits stored for 10 days in air at 5 °C or in air at 5 °C + 10 or 20 kPa CO2. The increase was greatest in fruits stored in air at 5 °C without CO2 enrichment. Flesh red colour was less intense after CO2 storage than after air storage. Phenylalanine ammonia lyase and UDP glucose:flavonoid glucosyltransferase activities are investigated. Phenolic compounds, pH and titratable acidity are studied in relation with CO2 treatment and anthocyanin expression.

Détails

  • Titre original : Carbon dioxide-induced changes in colour and anthocyanin synthesis of stored strawberry fruit.
  • Identifiant de la fiche : 2001-1867
  • Langues : Anglais
  • Source : HortScience - vol. 34 - n. 7
  • Date d'édition : 1999

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