Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange
Identifieur interne : 000781 ( Istex/Corpus ); précédent : 000780; suivant : 000782Chilling 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.
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DOI: 10.1002/jsfa.2740670310
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ISTEX:200C33B895112FB2202E1D109118775D14D203DFLe document en format XML
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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></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Christopher M C Yuen</name><affiliations><json:string>Department of Food Science and Technology, The University of New South Wales, Sydney, NSW, Australia 2052</json:string></affiliations></json:item><json:item><name>Nyoman O Tridjaja</name><affiliations><json:string>Department of Food Science and Technology, The University of New South Wales, Sydney, NSW, Australia 2052</json:string></affiliations></json:item><json:item><name>Ronald B H Wills</name><affiliations><json:string>Academy of Grain Technology, PB 5, Werribee, Victoria, Australia 3030</json:string></affiliations></json:item><json:item><name>Brian L Wild</name><affiliations><json:string>Gosford Horticultural Postharvest Laboratory, NSW Department of Agriculture, PO Box 581, Gosford, NSW, Australia 2250</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>citrus</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>chilling injury</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>squalene</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>putrescine</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>α‐farnesene</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>ethylene</value></json:item></subject><articleId><json:string>JSFA2740670310</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><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. 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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. 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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.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Chilling injury of citrus fruit</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange</title></titleInfo><name type="personal"><namePart type="given">Christopher M C</namePart><namePart type="family">Yuen</namePart><affiliation>Department of Food Science and Technology, The University of New South Wales, Sydney, NSW, Australia 2052</affiliation><description>Correspondence: Department of Food Science and Technology, The University of New South Wales, Sydney, NSW, Australia 2052</description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Nyoman O</namePart><namePart type="family">Tridjaja</namePart><affiliation>Department of Food Science and Technology, The University of New South Wales, Sydney, NSW, Australia 2052</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Ronald B H</namePart><namePart type="family">Wills</namePart><affiliation>Academy of Grain Technology, PB 5, Werribee, Victoria, Australia 3030</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Brian L</namePart><namePart type="family">Wild</namePart><affiliation>Gosford Horticultural Postharvest Laboratory, NSW Department of Agriculture, PO Box 581, Gosford, NSW, Australia 2250</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>John Wiley & Sons, Ltd</publisher><place><placeTerm type="text">London</placeTerm></place><dateIssued encoding="w3cdtf">1995-03</dateIssued><dateCaptured encoding="w3cdtf">1994-04-08</dateCaptured><dateValid encoding="w3cdtf">1994-10-17</dateValid><copyrightDate encoding="w3cdtf">1995</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">4</extent><extent unit="references">16</extent></physicalDescription><abstract 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.</abstract><subject lang="en"><genre>keywords</genre><topic>citrus</topic><topic>chilling injury</topic><topic>squalene</topic><topic>putrescine</topic><topic>α‐farnesene</topic><topic>ethylene</topic></subject><relatedItem type="host"><titleInfo><title>Journal of the Science of Food and Agriculture</title></titleInfo><titleInfo type="abbreviated"><title>J. Sci. 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