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Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange

Identifieur interne : 000781 ( Istex/Corpus ); précédent : 000780; suivant : 000782

Chilling 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. Wild

Source :

RBID : ISTEX:200C33B895112FB2202E1D109118775D14D203DF

English descriptors

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

Links to Exploration step

ISTEX:200C33B895112FB2202E1D109118775D14D203DF

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<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>
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<roleTerm type="text">author</roleTerm>
</role>
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<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>
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<languageTerm type="code" authority="rfc3066">en</languageTerm>
<languageTerm type="code" authority="iso639-2b">eng</languageTerm>
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<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. Food Agric.</title>
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<genre type="journal">journal</genre>
<subject>
<genre>article-category</genre>
<topic>Paper</topic>
</subject>
<identifier type="ISSN">0022-5142</identifier>
<identifier type="eISSN">1097-0010</identifier>
<identifier type="DOI">10.1002/(ISSN)1097-0010</identifier>
<identifier type="PublisherID">JSFA</identifier>
<part>
<date>1995</date>
<detail type="volume">
<caption>vol.</caption>
<number>67</number>
</detail>
<detail type="issue">
<caption>no.</caption>
<number>3</number>
</detail>
<extent unit="pages">
<start>335</start>
<end>339</end>
<total>5</total>
</extent>
</part>
</relatedItem>
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<identifier type="DOI">10.1002/jsfa.2740670310</identifier>
<identifier type="ArticleID">JSFA2740670310</identifier>
<accessCondition type="use and reproduction" contentType="copyright">Copyright © 1995 John Wiley & Sons, Ltd</accessCondition>
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<recordContentSource>WILEY</recordContentSource>
<recordOrigin>John Wiley & Sons, Ltd</recordOrigin>
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