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Perte de consistance et de qualité des kiwis : facteurs physiologiques et environnementaux.

La perdita di consistenza e la qualita' del frutto di Actinidia: fattori fisiologici ed ambientali.

Auteurs : BONGHI C., RAMINA A., TONUTTI P.

Résumé

Hayward fruits were harvested when they reached a firmness of 65-70 N and kept in a stream of humid air (100 ml/min) at 20 deg C for 40 days. These fruits softened rapidly reaching a firmness of 30 N after 15 days: soluble solids content increased from about 9 to 13.3% after 15 days. Other fruits were allowed to soften to a firmness of about 30 N and then treated with 500 ppm propylene. Ethylene production and fruit firmness were monitored in these fruits. Ethylene production and loss of firmness were greater in fruit treated with propylene than in those kept in the stream of humid air. ACC content and ACC oxidase activity were also higher in fruits treated with propylene. In another experiment, fruits with a firmness of about 30 N were kept in a stream of humid air, nitrogen, low oxygen air (lower than 1% O2) or 30% CO2 for 96 h. Alcohol dehydrogenase activity was stimulated by exposure to 30% CO2-nitrogen or ultra low oxygen. Ethanol production was markedly increased in fruits exposed to streams of nitrogen or ultra low oxygen. Subjecting fruits to anoxic conditions (nitrogen stream) for 5 days increased both acetaldehyde and ethanol production when they were returned to normal conditions.

Détails

  • Titre original : La perdita di consistenza e la qualita' del frutto di Actinidia: fattori fisiologici ed ambientali.
  • Identifiant de la fiche : 1999-3645
  • Langues : Italien
  • Source : La coltura del'actinidia. Atti del Convegno nazionale.
  • Date d'édition : 10/10/1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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