Postharvest fruit rots of avocado are reduced by benomyl applications during flowering
نویسندگان
چکیده
منابع مشابه
The Fruit Rots of Pumpkin
The word “pumpkin” is derived from the Latin word pepo, which is a botanical term for fruit with a hard rind and fleshy interior. The commonly used scientific name for pumpkins is Cucurbita pepo. But some other cucurbits, such as Cucurbita moschata (e.g., ‘Dickenson’ and ‘Libby Select’, known as processing pumpkin) (Figure 1, B) and Cucurbita maxima, which are winter squash, are also known as p...
متن کاملUltrastructure and Cytology of the Postharvest Avocado (Persea americana Mill) Fruit
Basic postharvest work on 'Fuerte' avocado fruit cell wall anatomy and ultrastructure was carried out from fruit harvest to postclimacteric stage. Mesocarp samples were analyzed with light microscopy, scanning electron microscopy and transmission electron microscopy. Irregularity of the cell wall increased, microfibrils became disorganized, and some dissolution of the middle lamella was observe...
متن کاملSeasonal Changes of Avocado Lipids during Fruit Development and Storage
In a study of the maturity of avocado fruits it is important to elucidate the lipid metabolism in the fruit during growth and storage, since the avocado stores a large amount of lipids in the edible pulp of the fruit. From morphological and physiological viewpoints of fruit development, Schroeder (10) observed that the avocado fruit deviated from, most investigated fruits in its method of devel...
متن کاملRespiration during Postharvest Development of Soursop Fruit, Annona muricata L.
Fruit of soursop, Annona muricata L., showed increased CO(2) production 2 days after harvest, preceding the respiratory increase that coincided with autocatalytic ethylene evolution and other ripening phenomena. Experiments to alter gas exchange patterns of postharvest fruit parts and tissue cylinders had little success.The respiratory quotient of tissue discs was near unity throughout developm...
متن کاملOxidation and Peroxidation of Postharvest Banana Fruit during Softening
Softening is a characteristic of fruit ripening caused by oxidative action. The oxidized degree of membrane lipids and proteins in relation to production of reactive oxygen species (ROS) of postharvest banana fruit during softening were investigated. Firmness as an indictor of softening of banana fruit was also measured. Banana fruit firmness decreased markedly after 4 days of storage, which in...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Proceedings of the New Zealand Plant Protection Conference
سال: 1999
ISSN: 1172-0719
DOI: 10.30843/nzpp.1999.52.11598