POLYAMINE-INDUCED PROLONGATION OF STORAGE IN TOMATO FRUITS

被引：26

作者：

LAW, DM ^{[1
]}

DAVIES, PJ ^{[1
]}

MUTSCHLER, MA ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT PLANT BREEDING,ITHACA,NY 14853

来源：

PLANT GROWTH REGULATION | 1991年 / 10卷 / 04期

关键词：

LYCOPERSICON-ESCULENTUM; TOMATO; FRUIT; POLYAMINES; POSTHARVEST STORAGE; SHELF LIFE; FRUIT SOFTENING;

D O I：

10.1007/BF00024588

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Mature green tomato fruit (Lycopersicon esculentum Mill) of cv. 'Rutgers' and the line 'Alcobaca-red' were vacuum infiltrated with solutions of polyamines, their precursors and metabolites, and other compounds which might affect ripening and/or storage duration. Putrescine (1,4-diaminobutane), spermidine, spermine, diaminopropane, gamma-aminobutyric acid and methionine were found to increase the storage life of these fruit after vacuum infiltration of the test compounds and storage of fruit in darkness. Polyamines probably play a role in the normal ripening/overripening process and may prove commercially valuable in the extension of fruit shelf life.

引用

页码：283 / 290

页数：8

共 26 条

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