Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange
Identifieur interne : 000F00 ( Istex/Checkpoint ); précédent : 000E99; suivant : 000F01Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange
Auteurs : Christopher M C. Yuen ; Nyoman O. Tridjaja ; Ronald B H. Wills ; Brian L. WildSource :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 1995-03.
English descriptors
- KwdEn :
Abstract
The effect of varying levels of ethylene on the chilling injury (CI) development and the changes in the levels of putrescine, squalene and α‐farnesene of ‘Tahitian’ lime (Citrus latifolia Tanaka), ‘Emperor’ mandarin (Citrus reticulata Blanco), ‘Marsh’ grapefruit (Citrus paradisi Macf) and ‘Valencia’ orange (Citrus sinensis L Osbeck) stored at 0°C was investigated. It was found that different citrus fruits stored at 0°C had varying sensitivity to CI, and that low levels of exogenous ethyiene induced earlier and more severe CI in all citrus fiuits. The levels of endogenous putrescine, squalene and α‐farnesene varied between fruit, and was affected by the time of exposure at 0°C and the presence of ethylene. The patterns of change indicate that loss of squalene coupled with loss of α‐farnesene could be involved in induction of CI.
Url:
DOI: 10.1002/jsfa.2740670310
Affiliations:
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ISTEX:200C33B895112FB2202E1D109118775D14D203DFLe document en format XML
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<front><div type="abstract" xml:lang="en">The effect of varying levels of ethylene on the chilling injury (CI) development and the changes in the levels of putrescine, squalene and α‐farnesene of ‘Tahitian’ lime (Citrus latifolia Tanaka), ‘Emperor’ mandarin (Citrus reticulata Blanco), ‘Marsh’ grapefruit (Citrus paradisi Macf) and ‘Valencia’ orange (Citrus sinensis L Osbeck) stored at 0°C was investigated. It was found that different citrus fruits stored at 0°C had varying sensitivity to CI, and that low levels of exogenous ethyiene induced earlier and more severe CI in all citrus fiuits. The levels of endogenous putrescine, squalene and α‐farnesene varied between fruit, and was affected by the time of exposure at 0°C and the presence of ethylene. The patterns of change indicate that loss of squalene coupled with loss of α‐farnesene could be involved in induction of CI.</div>
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