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The Maturation and Ripening of the 'Wonderful' Pomegranate
Year:
1984
Authors :
Ben-Arie, Ruth
;
.
Guelfat-Reich, Sylvia
;
.
Volume :
Co-Authors:

Segal, N. - Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O.Box 6, Bet Dagan, 50250, Israel.

Facilitators :
From page:
898
To page:
902
(
Total pages:
5
)
Abstract:

Pomegranate (Punica Granatum L. 'Wonderful') fruit reached horticultural maturityfor commercial harverst when the soluble solid contents (SSC) attained a fairly constant level of 15%. The level of titratable acidity (TA) varied from one location to another and from one year to the next but also generally remained stable at the same time that the SSC reached  15%. After harvest, there was no further change in either SSC or TA at 20°C, but redness of the juice continued to increase in intensity up to and after harvest. The respiration patternof the mature fruit was of the nonclimacteric type, with only traces of ethylene evolved on occasion. Ethylene traetment of the fruit caused a rapid transient rise in the CO² evolutionbut no changes in SSC, TA, and fruit or juice color. A pseudo-climacteric pattern of respiration was found in very young immature fruit. The respiration rate of dehisced arils paralleled that of the intact fruit, but there was no response to exogenous ethylene treatment. Ethylene evidently stimulated the CO² output only of the fruit rind.  

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Pomegranate
Pomegranate (Punica granatum L.)
ripening
Ripening fruits
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DOI :
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
48718
Last updated date:
14/11/2022 09:10
Creation date:
29/07/2020 22:10
Scientific Publication
The Maturation and Ripening of the 'Wonderful' Pomegranate

Segal, N. - Department of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O.Box 6, Bet Dagan, 50250, Israel.

Pomegranate (Punica Granatum L. 'Wonderful') fruit reached horticultural maturityfor commercial harverst when the soluble solid contents (SSC) attained a fairly constant level of 15%. The level of titratable acidity (TA) varied from one location to another and from one year to the next but also generally remained stable at the same time that the SSC reached  15%. After harvest, there was no further change in either SSC or TA at 20°C, but redness of the juice continued to increase in intensity up to and after harvest. The respiration patternof the mature fruit was of the nonclimacteric type, with only traces of ethylene evolved on occasion. Ethylene traetment of the fruit caused a rapid transient rise in the CO² evolutionbut no changes in SSC, TA, and fruit or juice color. A pseudo-climacteric pattern of respiration was found in very young immature fruit. The respiration rate of dehisced arils paralleled that of the intact fruit, but there was no response to exogenous ethylene treatment. Ethylene evidently stimulated the CO² output only of the fruit rind.  

Scientific Publication
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