Preharvest aminoethoxyvinylglycine treatments reduce internal browning and prolong the shelf-life of early ripening pears. (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Preharvest aminoethoxyvinylglycine treatments reduce internal browning and prolong the shelf-life of early ripening pears. (Articolo in rivista) (literal)

Anno

• 2010-01-01T00:00:00+01:00 (literal)

Alternative label

• D’Aquino S., Schirra M., Molinu M. G., Tedde M., Palma A. (2010)
  Preharvest aminoethoxyvinylglycine treatments reduce internal browning and prolong the shelf-life of early ripening pears.
  in Scientia horticulturae
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• D’Aquino S., Schirra M., Molinu M. G., Tedde M., Palma A. (literal)

Pagina inizio

• 353 (literal)

Pagina fine

• 360 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 125 (literal)

Rivista

• Scientia horticulturae (Rivista)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Agris Sardegna - Dipartimento per la Ricerca nell’Arboricoltura – Servizio Arboricoltura - Sassari (literal)

Titolo

• Preharvest aminoethoxyvinylglycine treatments reduce internal browning and prolong the shelf-life of early ripening pears. (literal)

Abstract

• The effect of aminoethoxyvinylglycine (AVG) on internal browning (IB) and keeping quality of early maturing European pears cv ‘Camusina di Genova’ and ‘Camusina di Bonarcado’ was examined over 10 days of storage at 18 °C. AVG was applied at 125 or 250 mg/L 2 weeks before harvest. At harvest fruit treated with AVG was less ripe than control fruit, being significantly firmer and experiencing lower values of maturity stage (based on ground color), maturity index (calculated value) and IB, depending on the AVG dose and cultivar. During storage, there was no treatment-dependent difference in titratable acidity and total soluble solids of juice, while both treatments reduced ethylene and respiration rates, delayed the ripening process and lowered the incidence of IB and the loss of firmness, especially when applied at 250 mg/L. In addition, AVG treatment significantly reduced decay development in both cultivars, mainly when it was applied at 250 mg/L. This effect was related to the delay of ripen and to possible inhibition of ethylene production by the pathogens and/or infected tissues. (literal)

Prodotto di

• Tecnologie sostenibili per la trasformazione, la conservazione ed il confezionamento dei prodotti ortofrutticoli (AG.P05.017.001) (Modulo)
• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)

Autore CNR

• MARIA GIOVANNA MOLINU (Unità di personale interno)
• SALVATORE SPEZZIGA D'AQUINO (Unità di personale interno)
• AMEDEO PALMA (Persona)
• MARIO MAURO SCHIRRA (Persona)

Incoming links:

Autore CNR di

• MARIO MAURO SCHIRRA (Persona)
• MARIA GIOVANNA MOLINU (Unità di personale interno)
• SALVATORE SPEZZIGA D'AQUINO (Unità di personale interno)
• AMEDEO PALMA (Persona)

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Tecnologie sostenibili per la trasformazione, la conservazione ed il confezionamento dei prodotti ortofrutticoli (AG.P05.017.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Scientia horticulturae (Rivista)