Ripening physiology and biochemistry of ‘Rocha’ pear as affected by ethylene inhibition

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• 作者：Adriano A. Saquet^a ; ^b ; Domingos P.F. Almeida^b ; ^{dalmeida@isa.ulisboa.pt}
• 关键词：ATP ; ADP ; AMP ; Adenylate energy charge ; Respiration ; Pyrus communis
• 刊名：Postharvest Biology and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：125
• 期：Complete
• 页码：161-167
• 全文大小：893 K
• 卷排序：125

文摘

‘Rocha’ pear ripening does not require chilling or exogenous ethylene. Fruit were able to maintain the adenylate energy charge throughout ripening. 1-MCP reduced respiration rates but did not affect the final energy charge. ATP concentration and adenylate energy charge were not related to respiration rates. Pear ripening progressed to completion with an energy charge of 0.7.