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Relation entre la perte d'acide ascorbique des poires Conférence au cours de l'entreposage et l'apparition d'un coeur brun.

Loss of ascorbic acid during storage of Conférence pears in relation to the appearance of brown heart.

Auteurs : ZERBINI P. E., RIZZOLO A., BRAMBILLA A., et al.

Type d'article : Article

Résumé

According to the tests performed, brown heart appeared in different treatments when ascorbic acid decreased below a threshold, which was about 2 mg/kg fresh weight, corresponding to 5% of the ascorbic-acid content at harvest. The frequency and severity of symptoms depended linearly on the time spent by fruits in low-ascorbate conditions. Advanced maturity at harvest and storage in high CO2 determine the appearance of brown heart and increase the rate of ascorbic-acid loss, probably through a reduction in the turnover of antioxidants.

Détails

  • Titre original : Loss of ascorbic acid during storage of Conférence pears in relation to the appearance of brown heart.
  • Identifiant de la fiche : 2004-0225
  • Langues : Anglais
  • Source : J. Sci. Food Agric. - vol. 82 - n. 9
  • Date d'édition : 2002

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