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Document IIF

Le traitement à la chaleur comme moyen d'amélioration de l'aptitude à l'entreposage de la prune et ses effets sur le métabolisme des polyamines.

Heat treatment as a mean to improve plum storability and its effect on polyamine metabolism.

Auteurs : PÉREZ-VICENTE A., CASTILLO S., MARTÍNEZ-ROMERO D., et al.

Résumé

Plums harvested at commercial maturity stage were heated at 45 °C for 8 minutes, and then stored for 28 days at 2 °C. Treated plums showed significantly higher levels of both whole fruit and flesh firmness throughout storage, while ethylene remained very low and unchanged. Heat treatment modulated the different forms of polyamines. The most significant effect was shown in cell-wall bound spermidine with the highest contents compared to control plums. Since no chilling-injury symptoms were detected at 2 °C, the high levels of cell-wall spermidine are the responsible of the higher plum firmness through the cell-wall rigidity.

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Pages : 2000-4

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Détails

  • Titre original : Heat treatment as a mean to improve plum storability and its effect on polyamine metabolism.
  • Identifiant de la fiche : 2002-1950
  • Langues : Anglais
  • Date d'édition : 19/10/2000
  • Source : Source : Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 326-332; fig.; 15 ref.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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