Scald susceptibility and biochemical/physiological changes in respect to low preharvest temperature in 'Starking Delicious' apple fruit

Scientia Horticulturae

Volumn 92, Issue 3-4, 2002, Pages 361-366

  Diamantidis, Gr ^a   Thomai, T ^a   Genitsariotis, M ^a   Nanos, G ^a   Bolla, N ^a   Sfakiotakis, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Antioxidants; Apple; Phospholipids; Preharvest temperature; Superficial scald

Indexed keywords

BIOCHEMISTRY; FRUIT; HARVESTING;

MALUS X DOMESTICA;

EID: 0037074934     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0304-4238(01)00298-9     Document Type: Article

References (16)

1. Superficial scald, a functional disorder of stored apples. VIII. Volatile products from the autooxidafon of α-farnesene
2. Superficial scald, a functional disorder of stored apples. IX. Apple antioxidants
3. Separating the effects of low temperature, ripening and light on loss of scald susceptibility in apples before harvest
4. A survey of the relationship among accumulated orchard hours below 10°C, fruit maturity, and the incidence of storage scald on 'Starkrimson Delicious' apples
5. The distribution and role of natural antioxidant substances in apple fruit affected by superficial scald
6. Physiology and control of superficial scald of apples: A review
7. Efficacy of diphenylamine, ultra low-oxygen and ethylene scrubbing on scald control in 'Delicious' apples
8. Orchard locality and storage factors affecting the commercial quality of Australian 'Granny Smith' apples
9. Effect of stage of maturity, postharvest treatments and storage conditions on superficial scald and quality of apples
10. Antioxidant activity in 'Cortland' apple peel and susceptibility to superficial scald after storage
11. Effects of preharvest air temperature on storage scald of 'Stayman' apples
12. Chilling-induced lipid degradation in cucumber (Cucumis sativa L. cv Hybrid C) fruit
13. Efficacy of controlled atmosphere and ultra low oxygen-low ethylene storage on keeping quality of 'Starking Delicious' apples
14. Effects of low preharvest temperature on scald susceptibility and biochemical changes in 'Granny Smith' apples
15. Superficial scald of 'Granny Smith' apples is expressed as a typical chilling injury
16. Changes in lipids of tomato fruit stored at chilling and non-chilling temperatures