Titre :
|
Polyamines, ethylene, and physicochemical changes in low-temperature-stored peach (Prunus persica L. cv. Maycrest)
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Auteurs :
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D. Valero ;
M. Serrano ;
M. Martinez-madrid ;
F. Riquelme
|
Type de document :
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article/chapitre/communication
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Année de publication :
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1997
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Format :
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p. 3406-3410
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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FRUIT
;
PECHE FRUIT
;
ETHYLENE
;
FERMETE
;
CONSERVATION
;
TEMPERATURE
;
MATURATION
;
CONSERVATION PAR LE FROID
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Résumé :
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Fruit firmness, free putrescine and spermidine levels, total soluble solids, titratable acidity, and ethylene production were determined in two ripening grade Maycrest peaches stored at 1 and 5 °C and when fruits were placed at 20 °C during 48 h. Storage at 1°C of peaches resulted in significantly longer postharvest life than did storage at 5 °C. Titratable acidity of fruit stored at 5 °C tended to decrease during storage and soluble solids concentration to increase. Peaches maintained at 1 °C had lower ethylene emission than those stored at 5 °C. Fruits in stage 2 that were placed at 20 °C had the highest ethylene levels and they became over-ripe.,A close and inverse relationship has been observed between ethylene and firmness. Putrescine and spermidine concentrations evolved in a similar way during storage at 1 and 5 °C in stages 1 and 2 and decreased in the fruits kept for 48 h at 20 °C except for stage 2 peaches stored at 5 °C, for which the spermidine levels increased.
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Source :
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Journal of Agricultural and Food Chemistry, vol.45
|