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Influence d'un traitement après récolte à la putrescine sur la prolongation de la durée de conservation des abricots et la réduction des altérations dues à des chocs mécaniques.

Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricots.

Auteurs : MARTÍNEZ-ROMERO D., SERRANO M., CARBONELL A., et al.

Type d'article : Article

Résumé

Harvested apricots (Prunus armeniaca L. cv Mauricio) were treated with putrescine (1 mM), then mechanically damaged with a 25 N force and stored at 10 °C for 6 days. Putrescine treatment increased fruit firmness and reduced the bruising zones caused by the mechanical damage. Putrescine-treated fruits (both damaged and non-damaged) showed different physiological behaviour than controls. Colour change, weight loss, ethylene emission, and respiration rate were reduced in putrescine-treated fruits. Spermidine concentrations increased significantly following the compression in control apricots, which could be considered as a physiological marker of mechanical damage.

Détails

  • Titre original : Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricots.
  • Identifiant de la fiche : 2003-2368
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 5
  • Date d'édition : 06/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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