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Chilling Injury Symptoms and Ethylene Synthesis of Wax Apple Fruits
|摘要:||The objectives of this study were to investigate the physical changes of wax apple fruits, symptoms of chilling injury and induced ethylene synthetic rate after exposing to low temperature. Result indicated chilling injury occurred when wax apple were stored below 10 ℃. Visible symptoms of chilling injury included surface pitting, color-fading, water soaking of pulp, mold infection and decay of fruit. The respiration and ethylene production rates of wax apple fruit stored below 5 ℃ were very low but rose and fell abruptly again after transferring to an environment of 25 ℃. Ethylene production reached a peak and maintained the highest value for 8 hrs at 25 ℃. The large amount of ethylene produced under the chilling condition was a result of stress which led to the biosynthesis of ACC synthase and EFE after fruits were transferred to room temperature (25℃).|
|Appears in Collections:||第24卷 第01期|
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