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Influence des polyamines exogènes et de l'acide gibbérellique sur l'aptitude à la conservation des pêches (Prunus persica L.).

Exogenous polyamines and gibberellic acid effects on peach (Prunus persica L.) storability improvement.

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

Type d'article : Article

Résumé

Peaches (Prunus persica L., cv. Babygold 6) harvested at the stage of commercial ripening were pressure-infiltrated with putrescine (1 mM) or GA3 (100 mg/L) and stored at 2 °C for 14 d. Both treatments increased fruit firmness, putrescine-treated peaches being significantly firmer than control ones. Treatments were also effective in reducing the susceptibility of the fruit to be damaged by mechanically compression with lower volume and surface of the damaged zone. Ethylene emission and the respiration rate were reduced in treated fruits.

Détails

  • Titre original : Exogenous polyamines and gibberellic acid effects on peach (Prunus persica L.) storability improvement.
  • Identifiant de la fiche : 2001-1416
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 2
  • Date d'édition : 03/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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