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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Characterization of physiological and biochemical factors associated with postharvest water loss in ripe pepper fruit during storage
Year:
2005
Authors :
אלקלעי-טוביה, שרון
;
.
פליק, אלעזר
;
.
קיסינגר, מאלכו
;
.
שלום, יבין
;
.
Volume :
130
Co-Authors:
Kissinger, M., Department of Postharvest Science of Fresh Produce, ARO, Volcani Centre, 50250 Bet-Dagan, Israel
Tuvia-Alkalai, S., Department of Postharvest Science of Fresh Produce, ARO, Volcani Centre, 50250 Bet-Dagan, Israel
Shalom, Y., Department of Postharvest Science of Fresh Produce, ARO, Volcani Centre, 50250 Bet-Dagan, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, Volcani Centre, 50250 Bet-Dagan, Israel
Elkind, Y., Institute of Plant Sciences, Faculty of Agricultural, Food and Environmental Sciences, Rehovot, Hebrew University of Jerusalem, Israel
Jenks, M.A., Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, IN 47907, United States
Goodwin, M.S., Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, IN 47907, United States
Facilitators :
From page:
735
To page:
741
(
Total pages:
7
)
Abstract:
Fruit of pepper (Capsicum annuum L.) is hollow by nature, which limits its water reservoir capacity, and as such, small amounts of water loss result in loss of freshness and firmness, which reduce fruit quality, shelf life, and market value. In order to understand the basis for water loss from fruit, 10 pepper accessions with wide variation in water loss rate were used to study physiological and biochemical factors associated with postharvest water loss in ripe pepper fruit during storage. Postharvest water loss rate in ripe pepper fruit stored at 20°C, and 85% relative humidity, was found to be associated with cell membrane ion leakage, lipoxygenase activity, and total cuticular wax amount. Total cuticular wax amounts were highest in the high-water-loss pepper fruit, and lowest in the low-water-loss fruit. However, total cuticle amount (isolated enzymatically and quantified gravimetrically), total cutin monomer amount, and the amount of individual cutin monomer and wax constituents (determined using gas chromatography mass spectrometry) indicated no direct association with postharvest water loss rates. Fruit fresh weight, pericarp weight, pericarp surface area, pericarp thickness, initial water content, and dry matter were highly associated with each other, but less so with water loss rate. Fruit of accessions displaying high fruit water loss rate matured and ripened earlier than fruit of accessions displaying low-water-loss rate. Cell membrane ion leakage and lipoxygenase activity were higher after storage than immediately after harvest. Pepper fruit total cuticle wax amount, lipoxygenase activity, and cell membrane ion leakage were directly related to postharvest water loss rate in pepper fruit during storage.
Note:
Related Files :
Capsicum annuum
Cutin
Fruit characteristics
Ion leakage
Lipoxygenase activity
Postharvest
wax
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
24065
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:04
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Scientific Publication
Characterization of physiological and biochemical factors associated with postharvest water loss in ripe pepper fruit during storage
130
Kissinger, M., Department of Postharvest Science of Fresh Produce, ARO, Volcani Centre, 50250 Bet-Dagan, Israel
Tuvia-Alkalai, S., Department of Postharvest Science of Fresh Produce, ARO, Volcani Centre, 50250 Bet-Dagan, Israel
Shalom, Y., Department of Postharvest Science of Fresh Produce, ARO, Volcani Centre, 50250 Bet-Dagan, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO, Volcani Centre, 50250 Bet-Dagan, Israel
Elkind, Y., Institute of Plant Sciences, Faculty of Agricultural, Food and Environmental Sciences, Rehovot, Hebrew University of Jerusalem, Israel
Jenks, M.A., Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, IN 47907, United States
Goodwin, M.S., Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, IN 47907, United States
Characterization of physiological and biochemical factors associated with postharvest water loss in ripe pepper fruit during storage
Fruit of pepper (Capsicum annuum L.) is hollow by nature, which limits its water reservoir capacity, and as such, small amounts of water loss result in loss of freshness and firmness, which reduce fruit quality, shelf life, and market value. In order to understand the basis for water loss from fruit, 10 pepper accessions with wide variation in water loss rate were used to study physiological and biochemical factors associated with postharvest water loss in ripe pepper fruit during storage. Postharvest water loss rate in ripe pepper fruit stored at 20°C, and 85% relative humidity, was found to be associated with cell membrane ion leakage, lipoxygenase activity, and total cuticular wax amount. Total cuticular wax amounts were highest in the high-water-loss pepper fruit, and lowest in the low-water-loss fruit. However, total cuticle amount (isolated enzymatically and quantified gravimetrically), total cutin monomer amount, and the amount of individual cutin monomer and wax constituents (determined using gas chromatography mass spectrometry) indicated no direct association with postharvest water loss rates. Fruit fresh weight, pericarp weight, pericarp surface area, pericarp thickness, initial water content, and dry matter were highly associated with each other, but less so with water loss rate. Fruit of accessions displaying high fruit water loss rate matured and ripened earlier than fruit of accessions displaying low-water-loss rate. Cell membrane ion leakage and lipoxygenase activity were higher after storage than immediately after harvest. Pepper fruit total cuticle wax amount, lipoxygenase activity, and cell membrane ion leakage were directly related to postharvest water loss rate in pepper fruit during storage.
Scientific Publication
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