Putrescine and carnauba wax pretreatments alleviate chilling injury, enhance shelf life and preserve pomegranate fruit quality during cold storage
Keeping in mind to reduce chilling injury and retain quality; pomegranate (Punica granatum
L., cv. Mridula) fruits were treated with putrescine, carnauba wax and putrescine+ carnauba
wax prior to cold storage at 2° C. Before analyzing physical, physiological and biochemical
parameters fruits were subjected to post cold storage exposure at 20° C for 3 days.
Untreated fruits developed rapidly chilling injury, with main symptoms being brown
discolouration of the skin, surface pitting, weight and firmness loss during storage. All these …
L., cv. Mridula) fruits were treated with putrescine, carnauba wax and putrescine+ carnauba
wax prior to cold storage at 2° C. Before analyzing physical, physiological and biochemical
parameters fruits were subjected to post cold storage exposure at 20° C for 3 days.
Untreated fruits developed rapidly chilling injury, with main symptoms being brown
discolouration of the skin, surface pitting, weight and firmness loss during storage. All these …
Putrescine and carnauba wax pretreatments alleviate chilling injury, enhance shelf life and preserve pomegranate fruit quality during cold storage.
KB Kalyan Barman, RA Ram Asrey, RK Pal - 2011 - cabidigitallibrary.org
Keeping in mind to reduce chilling injury and retain quality; pomegranate (Punica granatum
L., cv. Mridula) fruits were treated with putrescine, carnauba wax and putrescine+ carnauba
wax prior to cold storage at 2° C. Before analyzing physical, physiological and biochemical
parameters fruits were subjected to post cold storage exposure at 20° C for 3 days.
Untreated fruits developed rapidly chilling injury, with main symptoms being brown
discolouration of the skin, surface pitting, weight and firmness loss during storage. All these …
L., cv. Mridula) fruits were treated with putrescine, carnauba wax and putrescine+ carnauba
wax prior to cold storage at 2° C. Before analyzing physical, physiological and biochemical
parameters fruits were subjected to post cold storage exposure at 20° C for 3 days.
Untreated fruits developed rapidly chilling injury, with main symptoms being brown
discolouration of the skin, surface pitting, weight and firmness loss during storage. All these …
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