367 Ripening Control of Pyrus communis L. Fruit with 1-MCP
نویسندگان
چکیده
منابع مشابه
Transcriptome profiling of ripening nectarine (Prunus persica L. Batsch) fruit treated with 1-MCP
A large-scale transcriptome analysis has been conducted using microPEACH1.0 microarray on nectarine (Prunus persica L. Batsch) fruit treated with 1-methylcyclopropene (1-MCP). 1-MCP maintained flesh firmness but did not block ethylene biosynthesis. Compared with samples at harvest, only nine genes appeared to be differentially expressed when fruit were sampled immediately after treatment, while...
متن کاملModulation of antioxidant compounds in organic vs conventional fruit (peach, Prunus persica L., and pear, Pyrus communis L.).
Despite the increasing interest in organic products, knowledge about how different levels of fertilization affect nutritionally relevant components is still limited. The concentration of polyphenols and the activity of polyphenoloxidase (PPO), together with the content in ascorbic acid, citric acid, and alpha- and gamma-tocopherol, were assayed in conventional and organic peach (Prunus persica ...
متن کاملIdentification of candidate genes involved in the sugar metabolism and accumulation during pear fruit post-harvest ripening of ‘Red Clapp’s Favorite’ (Pyrus communis L.) by transcriptome analysis
BACKGROUND Pear (Pyrus spp.) is a popular fruit that is commercially cultivated in most temperate regions. In fruits, sugar metabolism and accumulation are important factors for fruit organoleptic quality. Post-harvest ripening is a special feature of 'Red Clapp's Favorite'. RESULTS In this study, transcriptome sequencing based on the Illumina platform generated 23.8 - 35.8 million unigenes o...
متن کاملInfluence of 1-methylcyclopropene on ripening, storage life, and volatile production by d'Anjou cv. pear fruit.
d'Anjou cv. pear fruit (Pyrus communis L.) exposed at harvest to 0, 0.42, 4.2, or 42 micromol m(-)(3) 1-methylcyclopropene (1-MCP) for 12 h at 20 degrees C were stored at 1 degrees C for up to 8 months. After storage, half of the fruit was continuously exposed to ethylene (0.45 or 4-18 mmol m(-)(3)) for 7 days at 20 degrees C. All fruit treated with 1-MCP had lower respiration and ethylene prod...
متن کاملVariation of Phenolics and Antioxidant Activity between Peel and Pulp Parts of Pear (pyrus Communis L.) Fruit
The aim of present study was to appraise the antioxidant activity and phenolic contents in peel and pulp parts from two locally harvested verities of pear. The extraction yield of antioxidant components obtained with 80% methanol (80:20 methanol-water v/v) was found to be 14.30-17.50% for peel and 11.50-13.00 g/100 g for pulp on dry weight basis. The total phenolic contents and total flavoniod ...
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ژورنال
عنوان ژورنال: HortScience
سال: 1999
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.34.3.507a