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Traitements thermiques pour réduire la détérioration due au froid des tomates : effet sur les lipides, les lésions du péricarpe et la croissance des champignons.

Heat treatments to decrease chilling injury in tomato fruit: effects on lipids, pericarp lesions and fungal growth.

Auteurs : LURIE S., LAAMIM M., LAPSKER Z., FALLIK E.

Type d'article : Article

Résumé

All the heat treatments reduced chilling injury and decay in tomatoes held for 3 weeks at 2 deg C. It is suggested that heat treatment institutes a response to high temperature stress in the fruit tissue that leads to strengthened membranes. This prevents the loss of function and cell collapse which was found in the chilled-injured areas of affected fruit.

Détails

  • Titre original : Heat treatments to decrease chilling injury in tomato fruit: effects on lipids, pericarp lesions and fungal growth.
  • Identifiant de la fiche : 1999-0250
  • Langues : Anglais
  • Source : Acta Physiol. Plant. - vol. 100 - n. 2
  • Date d'édition : 1997

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