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Postharvest physiology of red chicory stored at 0 degree and 6 degrees C

Botondi, R., Massantini, R., Anelli, G. and Mencarelli, F.

Italian journal of food science Vol: 8 Issue: 4 Pages: 273-282.

1996

บทคัดย่อ

Postharvest physiology of red chicory stored at 0 degree and 6 degrees C.

The postharvest physiological behaviour of red chicory plants was investigated at 0 degrees and 6 degrees C by determining ethylene and carbon dioxide production and polyamine accumulation. After two days of low temperature storage, a rise in these physiological parameters was observed. During 6 days of storage, red chicory plants kept at 0 degrees C showed a lower production of ethylene than samples stored at 6 degrees C. After increasing the temperature to 20 degrees C for 2 days, the 0 degrees C sample exhibited a peak, about 2-fold higher than the 6 degrees C sample. Accumulation of 1-amino-1-cyclopropane carboxylic acid, a precursor of ethylene, had the reverse trend, with higher values in plants kept at 0 degrees C. Respiration (carbon dioxide production) was not affected by temperature. Putrescine increased on the second day of storage at both temperatures and then remained high in plants stored at 0 degrees C but decreased in those stored at 6 degrees C. Spermidine increased as well as putrescine but remained high during the entire storage period, regardless of temperature. Room temperature did not affect the polyamine concentration. Due to the higher ethylene production after increasing the temperature to 20 degrees C and the accumulation of putrescine and spermidine in samples kept at 0 degrees C, we believe that red chicory plants could be stored at 6 degrees C for a couple of weeks without showing any injurious external symptoms. This also takes into account that there is no difference in the respiration heat load between the two temperatures..