Effect of storage temperature on physiology and ultrastructure of persimmon fruit
Persimmon fruit can be stored for 20-25 days and 35-45 days at 12℃ and 8 ℃, respectively. If it is to be stored over 50 days, the storage temperature should be 4℃ or even lower. Chilling injury symptoms and physiological disorders were observed when the fruit were transferred to normal temperature a...
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| Format: | Article |
| Language: | English |
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Zhejiang University Press
2005-03-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
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| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2005.02.0195 |
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| author | LUO Zi-sheng XI Yu-fang |
| author_facet | LUO Zi-sheng XI Yu-fang |
| author_sort | LUO Zi-sheng |
| collection | DOAJ |
| description | Persimmon fruit can be stored for 20-25 days and 35-45 days at 12℃ and 8 ℃, respectively. If it is to be stored over 50 days, the storage temperature should be 4℃ or even lower. Chilling injury symptoms and physiological disorders were observed when the fruit were transferred to normal temperature after storage at 4℃ for more than 20 days. In chilling-injured fruit, the primary cell wall and the middle lamella could not be dissolved normally, the fruit juice became more viscous and extractable juice rate was decreased. Respiration rate, ethylene production and skin permeability of chilled persimmon fruit were unusually high. |
| format | Article |
| id | doaj-art-89a1acf322f947ef8e75aaf63edf31ca |
| institution | DOAJ |
| issn | 1008-9209 2097-5155 |
| language | English |
| publishDate | 2005-03-01 |
| publisher | Zhejiang University Press |
| record_format | Article |
| series | 浙江大学学报. 农业与生命科学版 |
| spelling | doaj-art-89a1acf322f947ef8e75aaf63edf31ca2025-08-20T03:16:18ZengZhejiang University Press浙江大学学报. 农业与生命科学版1008-92092097-51552005-03-013119519810.3785/1008-9209.2005.02.019510089209Effect of storage temperature on physiology and ultrastructure of persimmon fruitLUO Zi-shengXI Yu-fangPersimmon fruit can be stored for 20-25 days and 35-45 days at 12℃ and 8 ℃, respectively. If it is to be stored over 50 days, the storage temperature should be 4℃ or even lower. Chilling injury symptoms and physiological disorders were observed when the fruit were transferred to normal temperature after storage at 4℃ for more than 20 days. In chilling-injured fruit, the primary cell wall and the middle lamella could not be dissolved normally, the fruit juice became more viscous and extractable juice rate was decreased. Respiration rate, ethylene production and skin permeability of chilled persimmon fruit were unusually high.https://www.academax.com/doi/10.3785/1008-9209.2005.02.0195persimmon fruitstorage temperaturephysiologyultrastructure |
| spellingShingle | LUO Zi-sheng XI Yu-fang Effect of storage temperature on physiology and ultrastructure of persimmon fruit 浙江大学学报. 农业与生命科学版 persimmon fruit storage temperature physiology ultrastructure |
| title | Effect of storage temperature on physiology and ultrastructure of persimmon fruit |
| title_full | Effect of storage temperature on physiology and ultrastructure of persimmon fruit |
| title_fullStr | Effect of storage temperature on physiology and ultrastructure of persimmon fruit |
| title_full_unstemmed | Effect of storage temperature on physiology and ultrastructure of persimmon fruit |
| title_short | Effect of storage temperature on physiology and ultrastructure of persimmon fruit |
| title_sort | effect of storage temperature on physiology and ultrastructure of persimmon fruit |
| topic | persimmon fruit storage temperature physiology ultrastructure |
| url | https://www.academax.com/doi/10.3785/1008-9209.2005.02.0195 |
| work_keys_str_mv | AT luozisheng effectofstoragetemperatureonphysiologyandultrastructureofpersimmonfruit AT xiyufang effectofstoragetemperatureonphysiologyandultrastructureofpersimmonfruit |