scholarly journals INVOLVEMENT OF ABSCISIC ACID IN REDUCING CHILLING INJURY OF ZUCCHINI SQUASH

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1096c-1096
Author(s):  
Chien Yi Wang
Keyword(s):  
Abscisic Acid ◽  
Chilling Injury ◽  
Conditioning Treatment ◽  
Subsequent Storage

The endogenous levels of abscisic acid (ABA) in zucchini squash were increased by temperature conditioning at 10°C for 2 days. This temperature conditioning treatment reduced the severity of chilling injury in the squash during subsequent storage at 2.5°C. The ABA levels remained higher in treated squash than in untreated samples throughout storage. Direct treatments of squash with ABA at 0.5 mM and 1 mM before storage at 2.5°C increased ABA levels in the tissue and were also effective in reducing chilling injury. The involvement of ABA in reducing chilling injury will be discussed.

scholarly journals COLD-CONDITIONING TREATMENT REDUCES CHILLING INJURY IN MEXICAN LIMES (CITRUS AURANTIFOLIA S.) STORED AT DIFFERENT TEMPERATURES

2007 ◽  
Vol 30 (1) ◽  
pp. 121-134 ◽  
Author(s):  
FERNANDO RIVERA ◽  
CLARA PELAYO-ZALDIVAR ◽  
FERNANDO DÍAZ DE LEÓN ◽  
BEATRIZ BUENTELLO ◽  
MANUEL CASTILLO-RIVERA ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Citrus Aurantifolia ◽  
Conditioning Treatment ◽  
Different Temperatures

scholarly journals `Eureka' Lemon Chilling Injury

HortScience ◽  
1995 ◽  
Vol 30 (2) ◽  
pp. 309-312 ◽  
Author(s):  
Steven J.R. Underhill ◽  
Richard L. McLauchlan ◽  
Irving L. Eaks
Keyword(s):  
Chilling Injury ◽  
Cold Treatment ◽  
Lateral Release ◽  
Citrus Limon ◽  
Oil Glands ◽  
Late Season ◽  
Subsequent Storage

In accordance with the currently approved Australian citrus disinfestation protocol for export to Japan, degreened `Eureka' lemons [Citrus limon (L.) Burm.] were cold-stored for 2 weeks at 1C. Following cold treatment, fruit were stored at 5C for 3 weeks, then transferred to 20C for an additional week to simulate transportation and handling. Fruit harvested early in the season were more susceptible to chilling injury than fruit harvested later, with 62% having lesions >1 cm2 after 2 weeks at 1C. Most of the chilling injury occurred after subsequent storage (at 5C) rather than immediately after the 1C treatment. Injury was different from surface pitting or oleocellosis, manifesting as large uniform surface lesions 2 to 3 cm in diameter that rapidly discolored following storage at 20C. Although the oil glands were flattened, the collenchyma layer immediately above the oil gland remained intact. Cellular discoloration was localized around the oil gland, possibly indicating a lateral release of oil gland contents. Nondegreened late-season fruit developed substantially lower levels of chilling injury.

scholarly journals Conditioning of Florida Grapefruit to Reduce Peel Stress during Low-temperature Storage

HortScience ◽  
1990 ◽  
Vol 25 (2) ◽  
pp. 209-211 ◽  
Author(s):  
W.R. Miller ◽  
D. Chun ◽  
L.A. Risse ◽  
T.T. Hatton ◽  
R.T. Hinsch
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Chilling Injury ◽  
Citrus Paradisi ◽  
Low Temperature Storage ◽  
Peel Stress ◽  
Subsequent Storage ◽  
Temperature Storage

`Thompson' pink grapefruit (Citrus paradisi Macf.), waxed or film-wrapped, treated with thiabendazole (TBZ) or untreated, were used to determine the effect of high-temperature conditioning at 31C for 3 days on fruit during subsequent storage for 4 weeks at 1 or 10C. Chilling injury (CI) developed in all conditioned fruit stored at 1C, but was drastically reduced in film-wrapped compared to waxed fruit. Thiabendazole slightly reduced CI, and fruit held at 10C had fewer CI symptoms than those held at 1C for 4 weeks. Conditioning Florida grapefruit at 31C for 3 days did not allow subsequent storage at 1C without rind discoloration. Chemical name used: 2-(4'-thiazolyl)-benzimidazole (thiabendazol, TBZ).

scholarly journals Acetaldehyde and Ethanol Metabolism during Conditioning and Air Storage of ‘Honeycrisp’ Apples

HortScience ◽  
2018 ◽  
Vol 53 (9) ◽  
pp. 1347-1351 ◽  
Author(s):  
Yosef Al Shoffe ◽  
Abdul Sattar Shah ◽  
Jacqueline F. Nock ◽  
Christopher B. Watkins
Keyword(s):  
Chlorophyll Concentration ◽  
Pyruvate Decarboxylase ◽  
Ethanol Metabolism ◽  
Physiological Disorder ◽  
Ethylene Concentration ◽  
Conditioning Period ◽  
Conditioning Treatment ◽  
Honeycrisp Apples ◽  
Subsequent Storage ◽  
Soft Scald

‘Honeycrisp’ apples are susceptible to the physiological disorder soft scald, especially when stored at temperatures close to 0 °C. The disorder can be reduced by a conditioning treatment of 10 °C for 7 days before storage, but little is known about the underlying physiology of disorder development. The effects of storing ‘Honeycrisp’ apples in air at 0.5 °C for a total of 140 days, without and with conditioning, on internal ethylene concentration (IEC), ethanol and acetaldehyde concentrations, and activities of alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC) were investigated in relation to soft scald incidence. Fruit were selected on the basis of background color (chlorophyll concentration) using a nondestructive delta absorbance (DA) meter to minimize variability of fruit maturation. Conditioning reduced soft scald incidence to 1% compared with 28% in unconditioned fruit. During the conditioning period, IECs were usually greatest in the conditioned fruit, with no effect on ethanol and acetaldehyde concentrations. During subsequent storage, IEC was greatest in conditioned fruit, whereas ethanol and acetaldehyde concentrations were generally less. However, ADH and PDC activities were unaffected consistently by conditioning or during storage.

24-epibrassinolide and abscisic acid protect cucumber seedlings from chilling injury

2002 ◽  
Vol 77 (4) ◽  
pp. 470-473 ◽  
Author(s):  
Jing Quan Yu ◽  
Yan Hong Zhou ◽  
Su Fen Ye ◽  
Li Feng Huang
Keyword(s):  
Abscisic Acid ◽  
Chilling Injury ◽  
Cucumber Seedlings
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