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dc.contributor.authorMartínez-Romero, D.-
dc.contributor.authorSerrano Mula, María-
dc.contributor.authorCarbonell, Ángel-
dc.contributor.authorBurgos Ortiz, Lorenzo-
dc.contributor.authorRiquelme, Fernando-
dc.contributor.authorValero, D.-
dc.date.accessioned2009-11-24T11:11:47Z-
dc.date.available2009-11-24T11:11:47Z-
dc.date.issued2002-06-
dc.identifier.citationJournal of Food Science 67(5): 1706-1712 (2002)en_US
dc.identifier.issn0022-1147-
dc.identifier.urihttp://hdl.handle.net/10261/18961-
dc.description7 pages.-- Published Online: 20 Jul 2006.en_US
dc.description.abstractApricots (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.en_US
dc.format.extent33651 bytes-
dc.format.mimetypeimage/jpeg-
dc.language.isoengen_US
dc.publisherWiley-Blackwellen_US
dc.rightsclosedAccessen_US
dc.subjectPrunus armeniacaen_US
dc.subjectPolyaminesen_US
dc.subjectAbscisic aciden_US
dc.subjectMechanical damageen_US
dc.subjectEthyleneen_US
dc.titleEffects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricoten_US
dc.typeartículoen_US
dc.identifier.doi10.1111/j.1365-2621.2002.tb08710.x-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1111/j.1365-2621.2002.tb08710.xen_US
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