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Modification de la maturation, réduction de l'échaudure superficielle et de la maladie du coeur aqueux des pommes 'Granny Smith' et la pourriture des poires 'd'Anjou' grâce à l'utilisation d'une émulsion à base d'huile de maïs.

Stripped corn oil emulsion alters ripening, reduces superficial scald, and reduces core flush in 'Granny Smith' apples and decay in 'd'Anjou' pears.

Auteurs : JU Z., CURRY E. A.

Type d'article : Article

Résumé

'Granny Smith' apples (Malus x domestica Borkh) and 'Beurre d'Anjou' pears (Pyrus communis L.) were dipped in a 2.5, 5, or 10% stripped corn oil (x-tocopherol <5 mg kg/1) emulsions, 2000 mg 1/1 diphenylamine (DPA), respectively, at harvest and stored in air at 0 °C for 8 months. In oil-treated apples and pears, ethylene and alpha-farnesene production rates were lower in early storage and higher in late storage than in controls. Oil-treated fruit were greener, firmer and contained more titratable acidity after 8 months of storage than control or DPA-treated apples and pears.

Détails

  • Titre original : Stripped corn oil emulsion alters ripening, reduces superficial scald, and reduces core flush in 'Granny Smith' apples and decay in 'd'Anjou' pears.
  • Identifiant de la fiche : 2001-2278
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 20 - n. 2
  • Date d'édition : 09/2000

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