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Delay in ripening of picked olives due to ethylene treatments
Year:
1974
Source of publication :
Scientia Horticulturae
Authors :
Erez, Amnon
;
.
Lavee, Shimon
;
.
Shulman, Yair
;
.
Volume :
2
Co-Authors:
Facilitators :
From page:
21
To page:
27
(
Total pages:
7
)
Abstract:
Picked olive fruit, cv Manzanillo, in both green and half-black stages, was exposed for 1 to 2 weeks to 1-1 000 μl/l of ethylene, or dipped in ethephon at concentrations from 100 to 5 000 mg/l. All treatments inhibited anthocyanin accumulation and retarded softening of the pericarp; similar results were obtained when picked olives were exposed to a CO2-rich atmosphere. The ethylene treatments also resulted in a faster chlorophyll disappearance. These findings are discussed in relation to the role of ethylene in fruit ripening. © 1974.
Note:
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More details
DOI :
10.1016/0304-4238(74)90017-X
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30469
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:54
Scientific Publication
Delay in ripening of picked olives due to ethylene treatments
2
Delay in ripening of picked olives due to ethylene treatments
Picked olive fruit, cv Manzanillo, in both green and half-black stages, was exposed for 1 to 2 weeks to 1-1 000 μl/l of ethylene, or dipped in ethephon at concentrations from 100 to 5 000 mg/l. All treatments inhibited anthocyanin accumulation and retarded softening of the pericarp; similar results were obtained when picked olives were exposed to a CO2-rich atmosphere. The ethylene treatments also resulted in a faster chlorophyll disappearance. These findings are discussed in relation to the role of ethylene in fruit ripening. © 1974.
Scientific Publication
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