THE INFLUENCE OF POSTHARVEST CALCIUM TREATMENTS ON THE INTERNAL BROWNING OF PASSE CRASSANE PEARS

1980 ◽  
pp. 332-333
Author(s):  
P. ECCHER ZERBINI ◽  
A. SOZZI
Keyword(s):  
Internal Browning

scholarly journals Resistência ao mosaico Y, combinada com resistência ao mosaico comum, em tomateiro

Bragantia ◽  
1972 ◽  
Vol 31 (unico) ◽  
pp. 1-8 ◽  
Author(s):  
Hiroshi Nagai ◽  
A. S. Costa
Keyword(s):  
Internal Browning

Derivados de tomateiro, que incorporam resistência ao vírus de mosaico Y (PVY) e mosaico comum (TMV), foram obtidos do cruzamento entre a var. Ângela, resistente às estirpes locais do vírus de mosaico Y, e T 15-1-6-1, que é altamente resistente às estirpes locais do TMV, por meio de inoculação com dois vírus, retrocruzamentos para Ângela e seleção de gerações avançadas do híbrido. Tipos selecionados do tomateiro são homozigotos para os gens Tm-2ªe rt. Suas características comerciais são semelhantes às da var. Ângela. Espera-se que os novos tipos de tomateiro reduzam perdas causadas pela infecção com PVY e/ou TMV, evitem efeitos sinérgicos entre dois vírus em combinação, eliminem a infecção do tipo "internal browning" e também transmissão do TMV pelas sementes.

scholarly journals A DIGITAL IMAGING TECHNIQUE TO QUANTIFY THE INCIDENCE OF INTERNAL BROWNING IN POTATO (SOLANUM TUBEROSUM) TUBERS

2008 ◽  
Vol 44 (2) ◽  
pp. 157-166 ◽  
Author(s):  
S. M. HARPER ◽  
F. P. C. BLAMEY
Keyword(s):  
Solanum Tuberosum ◽  
Digital Imaging ◽  
Imaging Technique ◽  
Digital Data ◽  
Tuber Quality ◽  
Potato Tubers ◽  
Rating Systems ◽  
Rating Data ◽  
Visual Rating ◽  
Internal Browning

SUMMARYInternal browning disorders, including brown fleck (BF), in potato (Solanum tuberosum) tubers greatly reduce tuber quality, but the causes are not well understood. This is due, in part, to the highly variable data provided by visual value-based rating systems. A digital imaging technique was developed to quantify accurately the incidence of internal browning in potato tubers. Images of tuber sections were scanned using a flatbed scanner and digitally enhanced to highlight tuber BF lesions, and the area of affected tissue calculated using pixel quantification software. Digital imaging allowed for the determination of previously unused indices of the incidence and severity of internal browning in potato tubers. Statistical analysis of the comparison between digitally derived and visual-rating BF data from a glasshouse experiment showed that digital data greatly improved the delineation of treatment effects. The F-test probability was further improved through square root or logarithmic data transformations of the digital data, but not of the visual-rating data. Data from a field experiment showed that the area of tuber affected by BF and the number of small BF lesions increased with time and with increase in tuber size. The results from this study indicate that digital imaging of internal browning disorders of potato tubers holds much promise in determining their causes that heretofore have proved elusive.

scholarly journals Interactive Effects of 1-MCP and Temperature on 'Elberta' Peach Quality

HortScience ◽  
2002 ◽  
Vol 37 (1) ◽  
pp. 134-138 ◽  
Author(s):  
X. Fan ◽  
L. Argenta ◽  
J.P. Mattheis
Keyword(s):  
Ethylene Production ◽  
Prunus Persica ◽  
Titratable Acidity ◽  
Interactive Effects ◽  
Internal Browning

'Elberta' peaches (Prunus persica L.) harvested 6 days apart were treated with 0.5 mL·L-1 1-MCP for 4 hours at 20 °C then stored at 0, 5, 10 or 20 °C. Fruit were ripened at 20 °C for 3 days after 1, 3, and 6 weeks of storage at 0, 5, and 10 °C. Treatment with 1-MCP delayed the onset of climacteric ethylene production and reduced respiration in fruit held at 20 °C. 1-MCP-treated fruit were firmer than untreated controls after storage at 0 or 5 °C. 1-MCP-treated fruit also had higher titratable acidity (TA) after 1 week of storage at 0 or 5 °C, but TA was lower compared to controls after 3 or 6 weeks of storage. Fruit stored at 5 °C had more severe internal browning, lower extractable juice and TA than fruit stored at either 0 or 10 °C, however, 1-MCP treated fruit had more severe internal browning than untreated fruit after 3 and 6 weeks of storage at 5 °C. Fruit from harvest 1 treated with 1-MCP and stored at 0 °C for 6 weeks failed to soften after removal from storage. Chemical name used: 1-methylcyclopropene (1-MCP).

Genome-wide identification of Dof transcription factors possibly associated with internal browning of postharvest pineapple fruits

2019 ◽  
Vol 251 ◽  
pp. 80-87 ◽  
Author(s):  
Keqian Hong ◽  
Jiewen Xian ◽  
Zhiwei Jia ◽  
Xiaowan Hou ◽  
Lubin Zhang
Keyword(s):  
Transcription Factors ◽  
Genome Wide ◽  
Internal Browning ◽  
Dof Transcription Factors

Effect of calcium sprays on the severity of internal browning in Brussels sprouts

1971 ◽  
Vol 11 (48) ◽  
pp. 123 ◽  
Author(s):  
CR Millikan ◽  
EN Bjarnason ◽  
BC Hanger
Keyword(s):  
Virus Infection ◽  
Sweet Orange ◽  
Poor Performance ◽  
Sour Orange ◽  
Brussels Sprouts ◽  
Carrizo Citrange ◽  
Rough Lemon ◽  
The Poor ◽  
Internal Browning ◽  
Cleopatra Mandarin

Five scions and ten rootstocks were tested in an eight-year trial at Irymple, near Mildura, Victoria. The scions were two old-line Lisbons, a nucellar Eureka, and two old-line Eurekas. Cumulative yields averaged for the ten rootstocks and expressed as a percentage of the best scion were : Rix Lisbon 100, Doncaster Lisbon 99, Frost Nucellar Eureka 95, Rodwell Eureka 89, and Villa Franca Eureka 73. The rootstocks, with their percentage yields in parentheses, were : Rough lemon (100), Cavanagh sweet orange (90), Symons sweet orange (84), Marsh grapefruit (73, Cox sweet orange (74), Cleopatra mandarin (72). Seville sour orange (721, Sampson tangelo (69), Emperor mandarin (69), and Carrizo citrange (30). The poor performance of Carrizo citrange is discussed in terms of virus infection and incompatibility. The incidence and importance of scion overgrowth is also reported and discussed.

scholarly journals The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 240 ◽  
Author(s):  
Custódia Gago ◽  
Rui Antão ◽  
Cristino Dores ◽  
Adriana Guerreiro ◽  
Maria Graça Miguel ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Microbial Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Samples ◽  
Solids Content ◽  
Internal Browning ◽  
Lemongrass Essential Oil

The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of ‘Rocha’ pear.

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