Data/hora: 06/06/2024 09:18:04

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Data corrente: | 16/07/1993
Data da última atualização: | 16/07/1993
Autoria: | SANTANA, M. C.; SLUTZKY, B.; ALONSO, A.
Afiliação: | Fruit and Vegetable Department; Molecular Genetic Department, Centro Nacional de Investigaciones Cientificas, Apartadi Postal 6990, La Habana, Cuba.
Título: | Total phenol content and polyphenoloxidase activity in 'Valencia' orange flavedo during storage
Ano de publicação: | 1983
Fonte/Imprenta: | Tokyo, Japan: International Society of Citriculture, 1983
Volume: | v.2
Páginas: | p.740-742
Idioma: | Inglês
Conteúdo: | The results of a large number of studies show that phenol compounds under the action of associated enzymatic systems, are responsible for most of the browning reactions of fruit tissue. The role of these systems, as regards sensitivity of the fruit tissues to low temperatures, has been little studied. In citrus, the most frequent injury in this regard is known as pitting, which takes the form of brown depressions in the flavedo. The evolution of total phenols, relative chlorophyll and total carotenoid content and the activity of the polyphenoloxidase (PPO) system were studied in the flavedo of 'Valencia' oranges (C. sinensis L. Osbeck) harvested in 3 consecutive months and stored for 2.5 months at 6 degree C. The percentage of injuries that appeared during that time was noted. Fruit having the initial phenol and chlorophyll content and the least PPO were the least affected by low temperature. In contrst, phenols increased during storage in the tissue of fruit.
Thesagro: | Citrus Sinensis.
Thesaurus Nal: | chilling injury.
Categoria do assunto: | --
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (13169-1) - ADD - PL - -- - 634.3040601 - I61p - 1984000417 - DIS