Chilling injury development of 'Tahitian' lime, 'Emperor' mandarin, 'Marsh' grapefruit and 'Valencia' orange
Identifieur interne : 000C19 ( PascalFrancis/Checkpoint ); précédent : 000C18; suivant : 000C20Chilling injury development of 'Tahitian' lime, 'Emperor' mandarin, 'Marsh' grapefruit and 'Valencia' orange
Auteurs : C. M. C. Yuen [Australie] ; N. O. Tridjaja [Australie] ; R. B. H. Wills ; B. L. WildSource :
- Journal of the science of food and agriculture [ 0022-5142 ] ; 1995.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Agrume.
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 0oC was investigated. It was found that different citrus fruits stored at 0oC had varying sensitivity to CI, and that low levels of exogenous ethylene induced earlier and more severe CI in all citrus fruits. The levels of endogenous putrescine, squalene and α-farnesene varied between fruit, and was affected by the time of exposure at 0oC 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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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Chilling injury development of 'Tahitian' lime, 'Emperor' mandarin, 'Marsh' grapefruit and 'Valencia' orange</title><author><name sortKey="Yuen, C M C" sort="Yuen, C M C" uniqKey="Yuen C" first="C. M. C." last="Yuen">C. M. C. Yuen</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Univ. New South Wales, dep. food sci. technology</s1><s2>Sydney N.S.W. 2052</s2><s3>AUS</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ></inist:fA14><country>Australie</country><wicri:noRegion>Sydney N.S.W. 2052</wicri:noRegion></affiliation></author><author><name sortKey="Tridjaja, N O" sort="Tridjaja, N O" uniqKey="Tridjaja N" first="N. O." last="Tridjaja">N. O. Tridjaja</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Univ. New South Wales, dep. food sci. technology</s1><s2>Sydney N.S.W. 2052</s2><s3>AUS</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ></inist:fA14><country>Australie</country><wicri:noRegion>Sydney N.S.W. 2052</wicri:noRegion></affiliation></author><author><name sortKey="Wills, R B H" sort="Wills, R B H" uniqKey="Wills R" first="R. B. H." last="Wills">R. B. H. Wills</name></author><author><name sortKey="Wild, B L" sort="Wild, B L" uniqKey="Wild B" first="B. L." last="Wild">B. L. 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New South Wales, dep. food sci. technology</s1><s2>Sydney N.S.W. 2052</s2><s3>AUS</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ></inist:fA14><country>Australie</country><wicri:noRegion>Sydney N.S.W. 2052</wicri:noRegion></affiliation></author><author><name sortKey="Tridjaja, N O" sort="Tridjaja, N O" uniqKey="Tridjaja N" first="N. O." last="Tridjaja">N. O. Tridjaja</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Univ. New South Wales, dep. food sci. technology</s1><s2>Sydney N.S.W. 2052</s2><s3>AUS</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ></inist:fA14><country>Australie</country><wicri:noRegion>Sydney N.S.W. 2052</wicri:noRegion></affiliation></author><author><name sortKey="Wills, R B H" sort="Wills, R B H" uniqKey="Wills R" first="R. B. H." last="Wills">R. B. H. Wills</name></author><author><name sortKey="Wild, B L" sort="Wild, B L" uniqKey="Wild B" first="B. L." last="Wild">B. L. Wild</name></author></analytic><series><title level="j" type="main">Journal of the science of food and agriculture</title><title level="j" type="abbreviated">J. sci. food agric.</title><idno type="ISSN">0022-5142</idno><imprint><date when="1995">1995</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Journal of the science of food and agriculture</title><title level="j" type="abbreviated">J. sci. food agric.</title><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus fruit</term><term>Ethylene</term><term>Putrescine</term><term>Refrigerated storage</term><term>Sensitivity</term><term>Squalene</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Agrume</term><term>Sensibilité</term><term>Entreposage frigorifique</term><term>Ethylène</term><term>Squalène</term><term>Putrescine</term><term>Farnésène</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Agrume</term></keywords></textClass></profileDesc></teiHeader><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<sup>o</sup>C was investigated. It was found that different citrus fruits stored at 0<sup>o</sup>C had varying sensitivity to CI, and that low levels of exogenous ethylene induced earlier and more severe CI in all citrus fruits. The levels of endogenous putrescine, squalene and α-farnesene varied between fruit, and was affected by the time of exposure at 0<sup>o</sup>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><inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0022-5142</s0></fA01><fA02 i1="01"><s0>JSFAAE</s0></fA02><fA03 i2="1"><s0>J. sci. food agric.</s0></fA03><fA05><s2>67</s2></fA05><fA06><s2>3</s2></fA06><fA08 i1="01" i2="1" l="ENG"><s1>Chilling injury development of 'Tahitian' lime, 'Emperor' mandarin, 'Marsh' grapefruit and 'Valencia' orange</s1></fA08><fA11 i1="01" i2="1"><s1>YUEN (C. M. C.)</s1></fA11><fA11 i1="02" i2="1"><s1>TRIDJAJA (N. 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It was found that different citrus fruits stored at 0<sup>o</sup>C had varying sensitivity to CI, and that low levels of exogenous ethylene induced earlier and more severe CI in all citrus fruits. The levels of endogenous putrescine, squalene and α-farnesene varied between fruit, and was affected by the time of exposure at 0<sup>o</sup>C and the presence of ethylene. 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L." last="Wild">B. L. Wild</name><name sortKey="Wills, R B H" sort="Wills, R B H" uniqKey="Wills R" first="R. B. H." last="Wills">R. B. H. Wills</name></noCountry><country name="Australie"><noRegion><name sortKey="Yuen, C M C" sort="Yuen, C M C" uniqKey="Yuen C" first="C. M. C." last="Yuen">C. M. C. Yuen</name></noRegion><name sortKey="Tridjaja, N O" sort="Tridjaja, N O" uniqKey="Tridjaja N" first="N. O." last="Tridjaja">N. O. Tridjaja</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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