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L'éthylène retarde l'apparition de la texture cotonneuse dans les pêches conservées en entreposage frigorifique.

Ethylene delays onset of woolly breakdown in cold-stored peaches.

Auteurs : SONEGO L., LERS A., KHALCHITSKI A., et al.

Résumé

Peach cv. Hermosa fruits were stored at 0 °C in a flow through system which supplied ethylene at concentrations of 0, 1, 10 or 100 microl/litre. Fruits were examined during 6 weeks of storage, at removal from 0 °C and after 5 days at 20 °C. The onset of woolly breakdown was delayed and its severity was reduced following exposure to ethylene at 1 or 10 microl/litre. Fruit softening was not significantly affected by ethylene treatment.

Détails

  • Titre original : Ethylene delays onset of woolly breakdown in cold-stored peaches.
  • Identifiant de la fiche : 2001-1886
  • Langues : Anglais
  • Date d'édition : 05/09/1998
  • Source : Source : Proc. EU-TMR-Euroconf. Symp., Thira
    405-410; 13 ref.

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