บทคัดย่องานวิจัย

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Limited ammonium assimilation in cherimoya fruit stored at chilling temperature.

Escribano, M. I. and Merodio, C.

ISHS Acta Horticulturae 553: 311-312.

2001

บทคัดย่อ

Limited ammonium assimilation in cherimoya fruit stored at chilling temperature.

The evolution of polyamines and gamma -aminobutyric acid (GABA) and their relation to ammonium assimilation through the different stages of storage at chilling temperatures were studied. Cherimoya cv. Fino de Jete fruits of uniform size and maturity were harvested in Granada, Spain and stored in respiration chambers at 6 deg C. According to the metabolic changes observed in cherimoya fruits during storage at chilling temperature, 3 phases were defined: phase I, where 3 days of storage at 6 deg C incurred a transitory increase in amino acids pool. At the same time, polyamines (mainly spermidine) underwent a significant decrease while GABA levels slightly increased; phase II, in which after a transitory accumulation of ammonia, an increase in putrescine content took place; and phase III, where a sharp rise in GABA content accompanied the last stage of storage at chilling temperature, concomitant with visible symptoms of chilling injury.