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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Superficial scald, its etiology and control
Year:
2012
Source of publication :
Postharvest Biology and Technology
Authors :
לוריא, סוזן
;
.
Volume :
65
Co-Authors:
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan 50250, Israel
Watkins, C.B., Department of Horticulture, Cornell University, Ithaca, NY 14853, United States
Facilitators :
From page:
44
To page:
60
(
Total pages:
17
)
Abstract:
Superficial scald is a physiological disorder causing brown or black patches on fruit skin that appears during or after storage on apples and pears. At least partial control of the disorder can be obtained from application of antioxidants, especially the commonly used diphenylamine (DPA), as well as low oxygen storage; scald development is assumed to be an oxidative process. However, the etiology and biochemistry that leads to its development are not completely understood. This is an overview of the evidence for and against the hypothesis that α-farnesene oxidation products cause the damage resulting in skin browning. It discusses the recent findings on the genes involved in α-farnesene synthesis and oxidation, and their induction or repression by abiotic stresses and ethylene. Methods of control of scald development other than antioxidants are reviewed, including recent developments in controlled atmospheres, ethylene inhibitors and stress treatments. In addition, recent research on the use of metabolic approaches to understand the changes occurring during the induction period for scald in the fruit is discussed. © 2011.
Note:
Related Files :
Apple
Malus x domestica
pear
Physiological disorder
Pyrus
Storage
Superficial scald
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.postharvbio.2011.11.001
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
סקירה
;
.
Language:
אנגלית
Editors' remarks:
ID:
22551
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:52
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Scientific Publication
Superficial scald, its etiology and control
65
Lurie, S., Department of Postharvest Science, Agricultural Research Organization, Bet Dagan 50250, Israel
Watkins, C.B., Department of Horticulture, Cornell University, Ithaca, NY 14853, United States
Superficial scald, its etiology and control
Superficial scald is a physiological disorder causing brown or black patches on fruit skin that appears during or after storage on apples and pears. At least partial control of the disorder can be obtained from application of antioxidants, especially the commonly used diphenylamine (DPA), as well as low oxygen storage; scald development is assumed to be an oxidative process. However, the etiology and biochemistry that leads to its development are not completely understood. This is an overview of the evidence for and against the hypothesis that α-farnesene oxidation products cause the damage resulting in skin browning. It discusses the recent findings on the genes involved in α-farnesene synthesis and oxidation, and their induction or repression by abiotic stresses and ethylene. Methods of control of scald development other than antioxidants are reviewed, including recent developments in controlled atmospheres, ethylene inhibitors and stress treatments. In addition, recent research on the use of metabolic approaches to understand the changes occurring during the induction period for scald in the fruit is discussed. © 2011.
Scientific Publication
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