Apricot postharvest ability in relation to ethylene production: influence of picking time and cultivar

被引：8

作者：

Gouble, B ^{[1
]}

Bureau, S ^{[1
]}

Grotte, M ^{[1
]}

Reich, M ^{[1
]}

Reling, P ^{[1
]}

Audergon, JM ^{[1
]}

机构：

[1] INRA, UMR 408, Securite & Qual Prod Origine Vegetale, Avignon, France

来源：

PROCEEDINGS OF THE 5TH INTERNATIONAL POSTHARVEST SYMPOSIUM, VOLS 1-3 | 2005年 / 682期

关键词：

color; firmness; Prunus armeniaca; ripening; storage;

D O I：

10.17660/ActaHortic.2005.682.10

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Apricot is characterized by a large variability in fruit quality, ripening rate and shelf-life. Some apricots ripe in less than 8 days and some others in 3 weeks. In relation with this trait, the ethylene production of ripen fruit varies from 5 to 6 000 nmol h(-1) kg(-1). Compared to fruit left on trees, harvesting was associated with a faster loss of firmness of fruits stored at 23 degrees C. For most of studied varieties, ethylene production was greatly enhanced after harvest with potential detrimental effect on shelf life. "Long storage" varieties, e.g. Bergeron which can be stored for 3 weeks, displayed a low and moderately increased ethylene production after harvest.

引用

页码：127 / 133

页数：7

共 15 条

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