บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest gibberellin and heat treatment effects on polyamines, abscisic acid and firmness in lemons.

Valero, D., Martinez-Romero, D., Serrano, M. and Riquelme, F.

Journal of food science. Vol: 63 Issue: 4 Pages: 611-615.

1998

บทคัดย่อ

Postharvest gibberellin and heat treatment effects on polyamines, abscisic acid and firmness in lemons.

Lemons at two ripening stages were vacuum-infiltrated with 100 ppm of gibberellin A3 (GA3) or heat-treated at 45 degrees C, and then stored at 15 degrees C for 3 wk. Both treatments increased fruit firmness either in stage 1 or in stage 2. Also, the levels of free putrescine and spermidine in the skin were higher in treated lemons than in controls but spermine concentration did not show significant differences, in fruits of either stage. GA3 treatment was the most effective in retarding the color change during storage, especially in stage 1 fruits, which was related to the lowest levels of abscisic acid found.