ISHS Acta Horticulturae 463: VIII International Symposium on Plant Bioregulation in Fruit Production
PHYSICAL - CHEMICAL AND PHYSIOLOGICAL CHANGES DURING THE RIPENING OF PARAGUAYO (PRUNUS PERSICA, L.) |
| Authors: | M.T. Pretel, M.C. Martinez-Madrid, M. Serrano, G. Martinez-Reina, F. Romojaro |
| Abstract:
The evolution of paraguayos (Prunus persica, L.), peaches with a predominantly flat allele, was studied during their ripening on the tree. The experiment began on 4 July 1996, when the fruit were in growth stage III with a weight of approximately 65 g, and continued until the fruit were ripe and weighed approximately 95 g. The color changes which characterize the fruit ripening began to appear on 15 July with an increase of the "a" parameter, as measured by reflection, both in the skin and pulp. Firmness diminished until 15 July when it remained steady until 22 July, after which it fell sharply. The ripeness index, defined as the ratio between ºBrix values and acidity, increased throughout maturation from 25.41, at the outset, to 44.42 on 15 July and 75.45 at the end of the experiment. The fruit showed a clearly climacteric behavior with increased ethylene-production and respiration rate beginning on 15 July. These reached a maximum on the 19th, after which they decreased. Free and conjugated ACC behaved in a similar way with maxima being observed on the same date. As regards polyamine levels, putrescine showed a peak slightly later than ethylene and ACC did. | |
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