บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Variation in active oxygen and some physiological indexes in the processes of maturation and senescence of apricot fruits.

Ren, X. L.; Li, J. R.;

Plant Physiology Communications Year: 1991 Issue: No. 1 Pages: 34-36 Ref: 9 ref.

1991

บทคัดย่อ

Variation in active oxygen and some physiological indexes in the processes of maturation and senescence of apricot fruits.

Physiological changes were studied in 30 kg of apricot fruits packaged in 1.5-kg plastic bags and stored at 2 deg C. Results showed that during maturation and senescence the respiration intensity, ethylene concentration and the contents of H2O2 and malonaldehyde (MAD) increased, whereas the protein content, peroxidase activity and fruit firmness decreased. After the peaks of respiration and ethylene emission were attained there was a H2O2 peak, followed by a MAD peak, suggesting that the active oxygen liberated by H2O2 may be involved in the ripening process and respiration.