Abscisic acid and ACC content of chinese cabbage during low-oxygen storage
1988
Wang, C.Y. tsville, MD. | Ji, Z.L.
The abscisic acid (ABA) concentration in Chinese cabbage increased during storage at 0 degrees C in air. This increase was reduced in a low-O2 (1%) atmosphere. The suppressing effect of low O2 on ABA levels was detected in outerlaminae, outer midribs, inner laminae, and inner midribs, but was particularly conspicuous in outer laminae. At the end of 12 weeks of storage, ABA content in outer laminae from 1% O2 storage was less than half of that from air storage. Low-oxygen storage also delayed the yellowing of outer laminae and maintained a higher chlorophyll content. The levels of ACC in all parts of Chinese cabbage were low and increased only in outer midribs after 2 months of storage, corresponding to the appearance of tissue browning in the outer midribs. Low-O2 storage delayed both the rise in ACC and the occurrence of tissue browning. Chemical name used 1-aminocyclopropane-1-carboxylic acid (ACC).
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