Partager

La qualité de la flaveur des pêches juteuses lors de l'entreposage frigorifique : effets des traitements préalables avec du jasmonate et forte teneur en oxygène.

Effect of pretreatments with jasmonate and high-O2 on flavor quality of juicy peach fruits during cold storage.

Auteurs : LU C. W., CHENG R. P., GUO Y., et al.

Type d'article : Article

Résumé

Juicy peach fruits were exposed to air, 2% O2, 100% O2, 1 nM methyl jasmonate (pressure infiltrated 82 kPa for 5 min), or MJ + pure O2 (mixture) for 2, 4 or 8 days, then kept at 2 °C in air for 24 days. Production of alcohol, esters and other volatile compounds was determined. Among pretreatments, pure O2 and the mixture were the best, and effectively inhibited the production of ethylene and CO2 in early and mid stages of storage. Other effects are related.

Détails

  • Titre original : Effect of pretreatments with jasmonate and high-O2 on flavor quality of juicy peach fruits during cold storage.
  • Identifiant de la fiche : 2001-2285
  • Langues : Chinois
  • Source : Acta Agric. Boreali-Sin. - vol. 14 - n. 4
  • Date d'édition : 1999

Liens


Voir la source

Indexation