RIPENING OF GLOSTER 69 APPLES AFTER LOW-ETHYLENE STORAGE

dc.contributor.author	TSANTILI, E	en
dc.contributor.author	KNEE, M	en
dc.date.accessioned	2014-06-06T06:42:08Z
dc.date.available	2014-06-06T06:42:08Z
dc.date.issued	1991	en
dc.identifier.issn	0022-5142	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/446
dc.subject	APPLE	en
dc.subject	AROMA VOLATILES	en
dc.subject	CHLOROPHYLL	en
dc.subject	ETHYLENE	en
dc.subject	FIRMNESS	en
dc.subject	FRUIT	en
dc.subject	MALATE	en
dc.subject	MALUS-PUMILA	en
dc.subject	RESPIRATION	en
dc.subject	RIPENING	en
dc.subject	SOLUBLE PECTIN	en
dc.subject	STARCH	en
dc.subject	STORAGE SUGARS	en
dc.subject.classification	Agriculture, Multidisciplinary	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	FRUITS	en
dc.subject.other	VOLATILES	en
dc.subject.other	RESPIRATION	en
dc.subject.other	INDUCTION	en
dc.subject.other	ALCOHOL	en
dc.subject.other	COLOR	en
dc.title	RIPENING OF GLOSTER 69 APPLES AFTER LOW-ETHYLENE STORAGE	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	1991	en
heal.abstract	Preclimacteric Gloster 69 apples were stored for up to 200 days in 2 kPa O2 at 1.5-degrees-C with continuous ethylene removal. Fruit retained the ability to ripen normally after prolonged storage. In particular, synthesis of the aroma volatiles, 2-methyl butyl acetate and hexyl acetate, was not impaired. Ethylene at 15-degrees-C induced the synthesis of both aroma volatiles, the decrease in firmness and the increase in soluble pectin but simply accelerated the decreses in malate, starch and chlorophyll, whereas it showed no direct and consistent effect on sugar changes.	en
heal.publisher	JOHN WILEY & SONS LTD	en
heal.journalName	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE	en
dc.identifier.issue	4	en
dc.identifier.volume	54	en
dc.identifier.isi	ISI:A1991FK56700008	en
dc.identifier.spage	579	en
dc.identifier.epage	586	en