Pawpaw Fruit Chilling Injury and Antioxidant Protection
نویسندگان
چکیده
منابع مشابه
Pawpaw Fruit Chilling Injury and Antioxidant Protection
Pawpaw (Asimina triloba) fruit stored longer than 4 weeks at 4 8C fail to ripen normally and may develop internal discoloration, indicative of chilling injury (CI). To determine if loss of antioxidant protection in the fruit tissue during cold storage could be the cause of these problems, the levels of total, reduced, and oxidized glutathione and ascorbate and the key enzymes glutathione reduct...
متن کاملPawpaw: An Old Fruit for New Needs
Pawpaw [Asimina triloba (L.) Dunal] is the largest edible fruit native to North America. The species range covers 26 states in the U.S., extending from northern Florida to southern Ontario and as far west as eastern Nebraska. Pawpaw fruits were traditionally consumed by Native Americans, then by European explorers and settlers. Today, pawpaws are consumed by local populations in rural areas fro...
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Quarantine treatment enables export of avocado fruit (Persea americana) to parts of the world that enforce quarantine against fruit fly. The recommended cold-based quarantine treatment (storage at 1.1°C for 14 days) was studied with two commercial avocado cultivars 'Hass' and 'Ettinger' for 2 years. Chilling injuries (CIs) are prevalent in the avocado fruit after cold-quarantine treatment. Henc...
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The ripening behavior of the native American pawpaw (Asimina triloba (L.) Dunal.) fruit was studied immediately after harvest and after 1 month of 4 8C storage. Fruit were harvested at two different maturity stages. Fruit that were unripe (minimal softening evident) at harvest exhibited respiratory and ethylene climacterics at 3 and 5 days postharvest, respectively, at ambient temperature, and ...
متن کاملPolyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit
Treatment of peppers with hot water (53°C) for 4 min was found to be effective in alleviating chilling injury and reducing decay after 14 and 28 days of storage at 8°C. Treatment at 45°C for 15 min was less effective in maintaining pepper quality during storage. Packaging with low density polyethylene film significantly reduced weight loss and chilling injury during low temperature storage. Low...
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ژورنال
عنوان ژورنال: Journal of the American Society for Horticultural Science
سال: 2009
ISSN: 0003-1062,2327-9788
DOI: 10.21273/jashs.134.4.466