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Effect of ethylene on quality of fresh fruits and vegetables
A number of techniques to control the effects of ethylene are discussed in relation to their application with commercially important fruits and vegetables and both general and specific beneficial and detrimental ethylene effects are given. Expand
Respiration and Gas Exchange
The rate of ion leakage from chilling-sensitive tissue does not immediately increase upon exposure to chilling temperatures
Exposure to non-freezing temperatures below 10 °C causes an increase in the subsequent rate of ion leakage from chilling sensitive tissue (e.g. tomato fruit). The conditions of tissue preparation andExpand
Chilling tolerance of maize, cucumber and rice seedling leaves and roots are differentially affected by salicylic acid.
A comparison of activity among five antioxidant enzymes showed that SA did not alter enzyme activities in the radicles, but that chilling tolerance induced by SA in the aerial portions of maize and cucumber plants was associated with an increase in the activity of glutathione reductase and guaiacol peroxidase. Expand
Alcohols and Carnation Senescence
Continuous treatment with 8% ethanol doubled the vase life of 'White Sim' carnation (Dianthus caryophyllus L.) flowers. Other alcohols, other concentrations of ethanol, or pulse treatments with up toExpand
Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock
The persistence of the ability of a heat shock to preferentially induce the synthesis of heat shock proteins (hsps) in place of wound-induced enzymes of phenylpropanoid metabolism offers a new way to control browning in lightly processed fruits and vegetables. Expand
Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce.
Mechanical wounding by cuts or punctures caused a brief increase in ethylene production by iceberg lettuce (Lactuca sativa L.) leaf tissue. Wounding increased phenylalanine ammonia-lyase (PAL, ECExpand
Phenylalanine ammonia lyase inhibitors control browning of cut lettuce
Inhibitors of the first enzyme in the phenylpropanoid pathway, phenylalanine ammonia lyase (PAL), were used to investigate the role of phenolic metabolism in browning of lettuce tissue. Excised 4Expand
Physiological Attributes Related to Quality Attributes and Storage Life of Minimally Processed Lettuce
Ethylene- induced PPO and PAL activities and browning intensity measured 3 to 4 days after harvest consistently and significantly correlated with the final visual quality of the ethylene- treated, minimally processed lettuce after 6 to 10 days of storage. Expand
Influence of heat shocks on the kinetics of chilling-induced ion leakage from tomato pericarp discs
The kinetics of ion leakage from chilled tomato pericarp discs was altered by heat-shock treatments that reduced chillinginduced increases in ion leakage. Pericarp discs (5 mm × 12 mm diameter; 0.52Expand