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Título

Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricot

AutorMartínez-Romero, D.; Serrano Mula, María; Carbonell, Ángel; Burgos Ortiz, Lorenzo ; Riquelme, Fernando ; Valero, D.
Palabras clavePrunus armeniaca
Polyamines
Abscisic acid
Mechanical damage
Ethylene
Fecha de publicaciónjun-2002
EditorWiley-Blackwell
CitaciónJournal of Food Science 67(5): 1706-1712 (2002)
ResumenApricots (Prunus armeniaca L. cv Mauricio) harvested at commercial ripening stage were treated with putrescine (1 mM), then mechanically damaged with a 25 N force and stored at 10 °C for 6 d. Putrescine treatment increased fruit firmness and reduced the bruising zones caused by the mechanical damage. Putrescine-treated fruits (both damaged and nondamaged) showed different physiological behavior than controls. Color change, weight loss, ethylene emission, and respiration rate were reduced in putrescine-treated fruits. The most remarkable effect of the mechanical damage was the significant increase in spermidine concentrations found after the compression in control apricots, which could be considered as a physiological marker of mechanical damage.
Descripción7 pages.-- Published Online: 20 Jul 2006.
Versión del editorhttp://dx.doi.org/10.1111/j.1365-2621.2002.tb08710.x
URIhttp://hdl.handle.net/10261/18961
DOI10.1111/j.1365-2621.2002.tb08710.x
ISSN0022-1147
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