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Delayed storage and controlled atmosphere storage of nectarines: Two strategies to prevent woolliness
Year:
2000
Source of publication :
Postharvest Biology and Technology
Authors :
Ben-Arie, Ruth
;
.
Kaltchiski, Andrei
;
.
Lers, Amnon
;
.
Lurie, Susan
;
.
Sonego, Lilian
;
.
Zhou, Hongwei
;
.
Volume :
18
Co-Authors:
Zhou, H.-W., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Lurie, S., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Lers, A., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Khatchitski, A., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Sonego, L., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Ben Arie, R., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Facilitators :
From page:
133
To page:
141
(
Total pages:
9
)
Abstract:
Both delayed storage (DS) of nectarine (Prunus persica cv. Flavortop) fruits held for 48 h at 20°C before storage, and controlled atmosphere (CA) storage, fruits stored at 10% CO2, 3% O2, alleviated or prevented chilling injury manifested as woolliness in nectarine fruits stored for 4 or 6 weeks at 0°C. Control fruits showed 80 and 100% woolliness during ripening after 4 or 6 weeks at 0°C, respectively. DS and CA were similar in their beneficial effect after 4 weeks and CA was better after 6 weeks storage. The two storage processes appeared to prevent woolliness by different mechanisms. DS initiated ripening so that at removal from storage polygalacturonase (PG) activity was higher and pectin esterase (PE) activity lower than in control fruits. The PG activity increased further during ripening, and normal softening occurred in DS fruits. There was no difference in mRNA abundance of PG and PE between DS and control fruits. CA repressed both mRNA levels and activity of PG during storage, but allowed recovery of activity during ripening. Endoglucanase (EGase) activity declined during ripening in all fruits, but control fruits retained more activity than DS or CA fruits. The EGase mRNA level was high in control fruits during ripening after storage, and almost undetectable in all treatments at all other times. We postulate that the ratio between PG/PE either at removal (DS) or during ripening (CA) will determine whether woolliness develops or not. (C) 2000 Elsevier Science B.V.
Note:
Related Files :
Controlled atmosphere
Delayed cooling
Endogluconase
Pectin esterase
Polygalacturonase
Prunus persica
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Related Content
More details
DOI :
10.1016/S0925-5214(99)00072-1
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30890
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:58
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Scientific Publication
Delayed storage and controlled atmosphere storage of nectarines: Two strategies to prevent woolliness
18
Zhou, H.-W., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Lurie, S., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Lers, A., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Khatchitski, A., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Sonego, L., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Ben Arie, R., Department of Postharvest Science, Agric. Res. Org., Volcani Ctr., P., Bet-Dagan, Israel
Delayed storage and controlled atmosphere storage of nectarines: Two strategies to prevent woolliness
Both delayed storage (DS) of nectarine (Prunus persica cv. Flavortop) fruits held for 48 h at 20°C before storage, and controlled atmosphere (CA) storage, fruits stored at 10% CO2, 3% O2, alleviated or prevented chilling injury manifested as woolliness in nectarine fruits stored for 4 or 6 weeks at 0°C. Control fruits showed 80 and 100% woolliness during ripening after 4 or 6 weeks at 0°C, respectively. DS and CA were similar in their beneficial effect after 4 weeks and CA was better after 6 weeks storage. The two storage processes appeared to prevent woolliness by different mechanisms. DS initiated ripening so that at removal from storage polygalacturonase (PG) activity was higher and pectin esterase (PE) activity lower than in control fruits. The PG activity increased further during ripening, and normal softening occurred in DS fruits. There was no difference in mRNA abundance of PG and PE between DS and control fruits. CA repressed both mRNA levels and activity of PG during storage, but allowed recovery of activity during ripening. Endoglucanase (EGase) activity declined during ripening in all fruits, but control fruits retained more activity than DS or CA fruits. The EGase mRNA level was high in control fruits during ripening after storage, and almost undetectable in all treatments at all other times. We postulate that the ratio between PG/PE either at removal (DS) or during ripening (CA) will determine whether woolliness develops or not. (C) 2000 Elsevier Science B.V.
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