נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Heat treatment of ripening apples: Differential effects on physiology and biochemistry
Year:
1990
Source of publication :
Physiologia Plantarum
Authors :
לוריא, סוזן
;
.
קליין, יהושע
;
.
Volume :
78
Co-Authors:
Lurie, S., Dept of Fruit and Vegetable Storage, ARO, Volcani Center, Bet Dagan, 50250, Israel
Klein, J.D., Dept of Fruit and Vegetable Storage, ARO, Volcani Center, Bet Dagan, 50250, Israel
Facilitators :
From page:
181
To page:
186
(
Total pages:
6
)
Abstract:
Apples (Malus domestica Borkh.) were heated for 4 days at 38°C immediately after harvest and then placed at 20°C for 7–10 days. Protein synthesis, ethylene production and fruit softening were reversibly inhibited by the heat treatment. Fruit respiration, membrane permeability and chlorophyll degradation in the fruit peel were enhanced during the treatment. The heat‐treated apples ripened normally but more slowly than untreated apple We hypothesize that heat treatment differentially affects processes which normally increase simultaneously during fruit ripening, by inhibiting those processes which require tie novo protein synthesis and enhancing those that do not. Copyright © 1990, Wiley Blackwell. All rights reserved
Note:
Related Files :
Apple
Chlorophyll degradation
ethylene
Heat treatment
membrane permeability
protein synthesis
respiration
ripening
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1399-3054.1990.tb02078.x
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
22563
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:52
You may also be interested in
Scientific Publication
Heat treatment of ripening apples: Differential effects on physiology and biochemistry
78
Lurie, S., Dept of Fruit and Vegetable Storage, ARO, Volcani Center, Bet Dagan, 50250, Israel
Klein, J.D., Dept of Fruit and Vegetable Storage, ARO, Volcani Center, Bet Dagan, 50250, Israel
Heat treatment of ripening apples: Differential effects on physiology and biochemistry
Apples (Malus domestica Borkh.) were heated for 4 days at 38°C immediately after harvest and then placed at 20°C for 7–10 days. Protein synthesis, ethylene production and fruit softening were reversibly inhibited by the heat treatment. Fruit respiration, membrane permeability and chlorophyll degradation in the fruit peel were enhanced during the treatment. The heat‐treated apples ripened normally but more slowly than untreated apple We hypothesize that heat treatment differentially affects processes which normally increase simultaneously during fruit ripening, by inhibiting those processes which require tie novo protein synthesis and enhancing those that do not. Copyright © 1990, Wiley Blackwell. All rights reserved
Scientific Publication
You may also be interested in