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Le jasmonate de méthyle réduit les altérations dues au froid et conserve la qualité après récolte des pêches.

Methyl jasmonate reduces chilling injury and maintains postharvest quality in peaches.

Auteurs : FENG L., ZHENG Y. H., ZHANG Y. F., et al.

Type d'article : Article

Résumé

The effect of methyl jasmonate in the reduction of chilling injury in peach fruits was investigated. Methyl jasmonate at 1 and 10 micromol/litre promoted normal ripening and softening; resulted in high levels of extractable juice, titratable acidity, pectin-esterase and polygalacturosane activities; inhibited the increase in fruit weight loss malondialdehyde content, decay and electrolyte leakage; and improved over-all colour and development. Methyl jasmonate delayed the increase in respiration, but promoted ethylene production during the later part of storage.

Détails

  • Titre original : Methyl jasmonate reduces chilling injury and maintains postharvest quality in peaches.
  • Identifiant de la fiche : 2005-0778
  • Langues : Anglais
  • Source : Agric. Sci. China - vol. 2 - n. 11
  • Date d'édition : 2003

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