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אסיף מאגר המחקר החקלאי
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Peroxidase activity in avocado fruit stored at chilling temperatures
Year:
1985
Source of publication :
Scientia Horticulturae
Authors :
Akerman, Miriam
;
.
Fuchs, Yoram
;
.
Zauberman, Giora
;
.
Volume :
26
Co-Authors:
Zauberman, G., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, P.O.Box 6, Bet Dagan, 50250, Israel
Fuchs, Y., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, P.O.Box 6, Bet Dagan, 50250, Israel
Akerman, M., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, P.O.Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
261
To page:
265
(
Total pages:
5
)
Abstract:
No increase in peroxidase activity was observed in 'Fuerte' avocado fruits which showed chilling injury symptoms as a result of storage at 0 or 2°C. Peroxidase activity in the fruit declined along with fruit softening during the ripening process. It is suggested that peroxidase acitivity in avocado fruit mesocarp has no role in the development of the chilling injury disorder appearing as dark patches on the skin of the fruit. © 1985.
Note:
Related Files :
Avocado
chilling injury
peroxidase
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Related Content
More details
DOI :
10.1016/0304-4238(85)90113-X
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30831
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:57
Scientific Publication
Peroxidase activity in avocado fruit stored at chilling temperatures
26
Zauberman, G., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, P.O.Box 6, Bet Dagan, 50250, Israel
Fuchs, Y., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, P.O.Box 6, Bet Dagan, 50250, Israel
Akerman, M., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, P.O.Box 6, Bet Dagan, 50250, Israel
Peroxidase activity in avocado fruit stored at chilling temperatures
No increase in peroxidase activity was observed in 'Fuerte' avocado fruits which showed chilling injury symptoms as a result of storage at 0 or 2°C. Peroxidase activity in the fruit declined along with fruit softening during the ripening process. It is suggested that peroxidase acitivity in avocado fruit mesocarp has no role in the development of the chilling injury disorder appearing as dark patches on the skin of the fruit. © 1985.
Scientific Publication
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