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פותח על ידי קלירמאש פתרונות בע"מ -
Comparing ripening and storage characteristics of 'Oded' peach and its nectarine mutant 'Yuval'
Year:
2011
Source of publication :
Postharvest Biology and Technology
Authors :
דגר, אנורג
;
.
וקסלר, אסיה
;
.
לוריא, סוזן
;
.
פרידמן, חיה
;
.
Volume :
60
Co-Authors:
Dagar, A., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, The Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
Weksler, A., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Friedman, H., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Ogundiwin, E.A., Plant Sciences Department, University of California, Davis 1 Shields Ave., Davis, CA 95616, United States
Crisosto, C.H., Plant Sciences Department, University of California, Davis 1 Shields Ave., Davis, CA 95616, United States
Ahmad, R., Plant Sciences Department, University of California, Davis 1 Shields Ave., Davis, CA 95616, United States
Lurie, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
1
To page:
6
(
Total pages:
6
)
Abstract:
A peach-to-nectarine mutant 'Yuval', a white, melting-flesh, cling-stone fruit was compared over three seasons with its peach progenitor 'Oded', an early season cultivar, to study ripening and storage characteristics. Twenty-four genome-spanning single sequence repeats markers showed the identity of the peach with its nectarine mutant at the DNA level. There was no difference in cell size at harvest between the 'Oded' peach and 'Yuval' nectarine, although 'Oded' peach was 24% larger by weight than 'Yuval'. The 'Oded' peaches were also less acidic, and had less soluble solids than the 'Yuval' nectarine at harvest. Fruit were stored at two temperatures, 5°C and 0°C. Softening was faster in the fruit of both cultivars stored at 5°C than 0°C. At 3. d ripening at 20°C after cold storage, there was more expressible juice at 5°C than 0°C in the fruit of both cultivars. 'Oded' peaches developed internal browning and woolliness at 3. d ripening at 20°C after 5 and 7 weeks 5°C storage, and had lower expressible juice than 'Yuval' nectarines. Cold storage at 0°C plus ripening reduced flesh browning, woolly texture and flesh bleeding incidence in 'Oded' fruit compared to ripening after storage at 5°C. Flesh browning and woolly texture incidence was lower in the 'Yuval' nectarines than 'Oded' peaches. Overall, the data suggest that 'Oded' and 'Yuval' are genetically similar and 'Yuval' conserves several fruit and ripening characteristics that usually come with peach-to-nectarine mutations. Furthermore, 'Yuval' nectarine is comparatively more resistant to chilling injury (flesh browning and woolly texture) than 'Oded' peach after prolonged storage. © 2010 Elsevier B.V.
Note:
Related Files :
chilling injury
Nectarine
peach
Prunus persica
Prunus persica nucipersica
ripening
Single sequence repeat markers
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.postharvbio.2010.11.002
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
19173
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:27
Scientific Publication
Comparing ripening and storage characteristics of 'Oded' peach and its nectarine mutant 'Yuval'
60
Dagar, A., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, The Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
Weksler, A., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Friedman, H., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Ogundiwin, E.A., Plant Sciences Department, University of California, Davis 1 Shields Ave., Davis, CA 95616, United States
Crisosto, C.H., Plant Sciences Department, University of California, Davis 1 Shields Ave., Davis, CA 95616, United States
Ahmad, R., Plant Sciences Department, University of California, Davis 1 Shields Ave., Davis, CA 95616, United States
Lurie, S., Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Comparing ripening and storage characteristics of 'Oded' peach and its nectarine mutant 'Yuval'
A peach-to-nectarine mutant 'Yuval', a white, melting-flesh, cling-stone fruit was compared over three seasons with its peach progenitor 'Oded', an early season cultivar, to study ripening and storage characteristics. Twenty-four genome-spanning single sequence repeats markers showed the identity of the peach with its nectarine mutant at the DNA level. There was no difference in cell size at harvest between the 'Oded' peach and 'Yuval' nectarine, although 'Oded' peach was 24% larger by weight than 'Yuval'. The 'Oded' peaches were also less acidic, and had less soluble solids than the 'Yuval' nectarine at harvest. Fruit were stored at two temperatures, 5°C and 0°C. Softening was faster in the fruit of both cultivars stored at 5°C than 0°C. At 3. d ripening at 20°C after cold storage, there was more expressible juice at 5°C than 0°C in the fruit of both cultivars. 'Oded' peaches developed internal browning and woolliness at 3. d ripening at 20°C after 5 and 7 weeks 5°C storage, and had lower expressible juice than 'Yuval' nectarines. Cold storage at 0°C plus ripening reduced flesh browning, woolly texture and flesh bleeding incidence in 'Oded' fruit compared to ripening after storage at 5°C. Flesh browning and woolly texture incidence was lower in the 'Yuval' nectarines than 'Oded' peaches. Overall, the data suggest that 'Oded' and 'Yuval' are genetically similar and 'Yuval' conserves several fruit and ripening characteristics that usually come with peach-to-nectarine mutations. Furthermore, 'Yuval' nectarine is comparatively more resistant to chilling injury (flesh browning and woolly texture) than 'Oded' peach after prolonged storage. © 2010 Elsevier B.V.
Scientific Publication
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