Please use this identifier to cite or link to this item:
|標題:||Relationship Between Ethylene Biosynthesis and Browning Reactions of Guava (Psidium guaiava L.) Fruitlets
|關鍵字:||Guava;幼果;Fruitlet;Browning;Ethylene;褐化;乙烯;番石榴||Project:||興大園藝, Volume 28, Issue 2, Page(s) 17-28.
Horticulture NCHU, Volume 28, Issue 2, Page(s) 17-28.
The objectives of this experiment were to investigate the ethylene biosynthesis and browning reactions of harvested guava fruitlets. 'Shui-Jing' and 'Li-Tzy Bar' fruitlets after harvest possessed pseudo-climacteric phenomenon with apparent peak ethylene release and accompanied peel browning. Since AVG (inhibitor of ethylene biosynthesis) and 1-MCP (inhibitor of ethylene action) treatments had no alleviation effect indicating the browning of harvested fruitlets had nothing to do with ethylene per se. in addition, phenolic compound was accumulated of fruitlets after harvest. The results suggest that owing to high catabolism and senescence induced membrane breakdown and browing reactions of fruit let after harvested.
|Appears in Collections:||園藝學系|
Show full item record
Files in This Item:
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.