บทคัดย่องานวิจัย

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Physiological and ultrastructural changes during the ripening and senescence of Clementine mandarin.

Baez-Sanudo, R.; Tadeo, F. R.; Primo-Millo, E.; Zacarias, L.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 18-24 Ref: 12 ref.

1993

บทคัดย่อ

Physiological and ultrastructural changes during the ripening and senescence of Clementine mandarin.

The qualitative and quantitative changes in epi- and intracuticular waxes were studied during ripening and senescence of Clementine mandarin (cv. Nules) fruits. The effects of gibberellic acid (GA3) and BA on these components were also studied. The content of epicuticular waxes (EW) increased progressively during ripening and senescence. Fifty-four individual components (95% of the total EW) were identified by GC in EW and were: 19 alkanes (30-40%); 19 fatty acids from C13 to C31 (50-55%); 14 alcohols and 2 esters. The fatty acid fraction was the most abundant in both EW (50-55%) and intracuticular waxes (35-70%). The proportion of odd/even-numbered fatty acids in EW shifted during fruit maturation and senescence; the content of alkanes longer than C26 increased substantially. These changes were supressed by GA3 (10 mg/l). Hexadecanoic and octadecanoic acids were the major components of the intracuticular fatty acid fraction. GA3 (10 mg/l) and BA (10 mg/l) differentially increased the relative proportion of the components of this fraction. The permeability of isolated cuticles declined during fruit ripening and senescence. Cuticles from GA3-treated fruits had higher rates of water loss than those from BA-treated fruits.