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Relation entre la tolérance au froid induite par l'application de chauffage et les taux endogènes d'acide abscisique.

The relationship between heat-induced chilling tolerance and endogenous ABA levels in mangoes.

Auteurs : ZHU S. J., JI Z. L.

Type d'article : Article

Résumé

Heating "Zhihua" mangoes (Mangifera indica cv. Zhihua) in hot air at 38 °C for 12 hours significantly reduced the development of chilling injury following storage for 12 days at 2 °C. Prolonging the heating treatment up to 72 hours gave similar results. During the 12-day storage at 2 °C following heating for 72 hours, the membrane leakage of the mango peels slightly changed, while it increased with time for the control fruits. The endogenous abscissic acid (ABA) level in heated fruits were higher than that in the control. These results indicated that higher ABA rates were linked with increased chilling tolerance in mangoes.

Détails

  • Titre original : The relationship between heat-induced chilling tolerance and endogenous ABA levels in mangoes.
  • Identifiant de la fiche : 2005-1968
  • Langues : Anglais
  • Source : Agric. Sci. China - vol. 1 - n. 5
  • Date d'édition : 2002

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