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פותח על ידי קלירמאש פתרונות בע"מ -
Effects of Waxing on Moisture Loss and Ripening of 'Fuerte' Avocado Fruit
Year:
0
Source of publication :
HortScience
Authors :
זאוברמן, גיורא
;
.
ינקו, אורי
;
.
פוקס, יורם
;
.
Volume :
19
Co-Authors:

Ben J. Durand - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Lelia Orean - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Uri Yanko - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Giora Zauberman - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Yoram Fuchs - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel

Facilitators :
From page:
421
To page:
422
(
Total pages:
2
)
Abstract:

Internal atmosphere composition, respiration rate, ethylene production, weight loss, and firmness were monitored during the ripening of waxed and nonwaxed avocado fruit (Persea americana Mill.) during storage at 5°C, and ripening at 20°. Artificial waxing, which usually forms a uniform film over the closely packed platelet structure of the natural wax, was sometimes incomplete. Waxing caused a slight buildup of CO2 and possible reduction in internal O2 concentrations during the preclimacteric of stored fruit, and may have reduced ethylene synthesis during the climacteric. Waxing caused a 1-day delay in fruit softening under extended cold-storage conditions.

Note:
Related Files :
Ethylene production
internal atmosphere
respiratory climacteric
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
50444
Last updated date:
02/03/2022 17:27
Creation date:
22/09/2020 17:50
Scientific Publication
Effects of Waxing on Moisture Loss and Ripening of 'Fuerte' Avocado Fruit
19

Ben J. Durand - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Lelia Orean - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Uri Yanko - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Giora Zauberman - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel
Yoram Fuchs - Division of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, The Volcani Center, P.O.B. 6, Bet Dagan 50250, Israel

Effects of Waxing on Moisture Loss and Ripening of 'Fuerte' Avocado Fruit

Internal atmosphere composition, respiration rate, ethylene production, weight loss, and firmness were monitored during the ripening of waxed and nonwaxed avocado fruit (Persea americana Mill.) during storage at 5°C, and ripening at 20°. Artificial waxing, which usually forms a uniform film over the closely packed platelet structure of the natural wax, was sometimes incomplete. Waxing caused a slight buildup of CO2 and possible reduction in internal O2 concentrations during the preclimacteric of stored fruit, and may have reduced ethylene synthesis during the climacteric. Waxing caused a 1-day delay in fruit softening under extended cold-storage conditions.

Scientific Publication
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