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Influence d'un traitement après récolte à la gibérelline ou à la chaleur sur les taux de polyamines et d'acide abscisique et sur la fermeté des citrons.

Postharvest gibberellin and heat treatment effects on polyamines, abscissic acid and firmness in lemons.

Auteurs : VALERO D., SERRANO M., RIQUELME F.

Type d'article : Article

Résumé

Lemons at two ripening stages were vacuum-infiltrated with 100 ppm of gibberellin A(3) or heat-treated at 45 deg C, and then stored at 15 deg C for 3 weeks. Both treatments increased fruit firmness either in stage 1 or stage 2. Also, the levels of free putrescine and spermine in the skin were higher in treated lemons than in controls but spermine concentration did not show significant differences, in fruits of either stage. Gibberellin treatment was the most effective in retarding the colour change during storage, especially in stage 1 fruits, which was related to the lowest levels of abscisic acid found.

Détails

  • Titre original : Postharvest gibberellin and heat treatment effects on polyamines, abscissic acid and firmness in lemons.
  • Identifiant de la fiche : 1999-2341
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 63 - n. 4
  • Date d'édition : 07/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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