Effects of hot water treatments on postharvest quality and ethylene synthesis of bananas

被引：1
|
作者：
Domínguez, AM [1 ]
Cabrera, JJL [1 ]
García, MP [1 ]
机构：
[1] Inst Canario Invest Agr, Dept Fruticultura Trop, Lab Fisiol Vegetal, La Laguna 38200, Tenerife, Spain
来源：
FIRST INTERNATIONAL SYMPOSIUM ON BANANA IN THE SUBTROPICS, PROCEEDINGS | 1998年 / 490期
关键词：
Musa; crown-rot; chilling; ACC oxidase; green life;
D O I：
10.17660/ActaHortic.1998.490.56
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The effects of hot water dips (HWD) on the ripening, ethylene metabolism and commercial quality of "Santa Catarina Prata" (AAB) surd "Dwarf Cavendish" (AAA) bananas were studied. Temperatures below 50 degrees C caused a delay in peel color evolution, but did not affect soluble solids accumulation. Temperatures in the range of 50 to 55 degrees C caused, to various extent, peel darkening, incomplete soluble solid accumulation and increased chilling sensitivity of the fruits. Disruption of the normal ACC-oxidase activity of peel and pulp appears to be involved in these responses.
引用
收藏
页码：529 / 535
页数：7
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