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
收藏
页码：566 / 569
页数：4
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