Postharvest internal browning of pineapple fruit originates at the phloem
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- 作者：Kietsuda Luengwilaia ; agrkdl@ku.ac.th" class="auth_mail" title="E-mail the corresponding author ; kietsuda@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Diane M. Becklesb ; Jingtair Siriphanicha
- 关键词：IB ; internal browning ; TS ; translucency symptoms ; KI ; potassium iodide ; PCI ; postharvest chilling injury ; PPO ; polyphenol oxidase ; ROS ; reactive oxygen species ; VBs ; vascular bundles ; C ; core ; F ; flesh ; F/C ; flesh adjacent to the core ; TST ; Ananas comosus (L.) Merr. &lsquo ; Trad Sri Thong&rsquo ; SV ; Ananas comosus &lsquo ; Savee&rsquo ; PTV ; Ananas comosus &lsquo ; Pattavia&rsquo ; MD2 ; Ananas comosus &lsquo ; MD2&rsquo
- 刊名：Journal of Plant Physiology
- 出版年：2016
- 出版时间：1 September 2016
- 年：2016
- 卷：202
- 期：Complete
- 页码：121-133
- 全文大小：5845 K
文摘
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Internal browning (IB) due to chilling in pineapple fruit was co-localized to the phloem.
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Affected areas of the fruit had a relatively higher density of vascular bundles (VB).
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In situ detection of IB marker biochemical activity coincided with VB and IB areas.
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The organization of the VB was different in IB susceptible vs. resistant pineapples.