RIPENING OF KIWIFRUIT EXPOSED TO ETHANOL AND ACETALDEHYDE VAPORS

被引：23

作者：

MENCARELLI, F ^{[1
]}

SAVARESE, P ^{[1
]}

SALTVEIT, ME ^{[1
]}

机构：

[1] UNIV CALIF DAVIS, DEPT VEGETABLE CROPS, MANN LAB, DAVIS, CA 95616 USA

来源：

HORTSCIENCE | 1991年 / 26卷 / 05期

关键词：

ACTINIDIA-DELICIOSA; SOLUBLE SOLIDS CONCENTRATION; TITRATABLE ACIDITY; RESPIRATION; ETHYLENE; FIRMNESS;

D O I：

10.21273/HORTSCI.26.5.566

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Exposure to acetaldehyde (AA) vapors that produced tissue levels of 0.02% AA (w/w) stimulated ripening of 'Hayward' kiwifruit (Actinidia deliciosa L.) much more effectively than exposure to ethanol vapors that produced tissue levels of 0.18% ethanol. Tissue levels of 0.02% and 0.18% ethanol stimulated ripening, while the ripening rate of tissue with 0.04% was similar to the controls. Ethylene and CO2 production from AA-treated tissues were, respectively, 23 times and 60% higher than from control tissues. AA induced a rapid softening that was localized in the core tissue and rendered the fruit unmarketable for 7 days after treatment.

引用

页码：566 / 569

页数：4

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