ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Callose formation in bruised red tart cherries was demonstrated by means of the aniline blue fluorescence method. Callose, as judged by the yellow fluorescence, varied in intensity and in the type of deposition. The fluorescence appeared as numerous small dots, presumably pit callose, covering the entire cell-wall surface, as irregular patches adjacent to the cell wall of the parenchyma cells, or in the form of secondary cell walls of different thicknesses. This callose. formation is discussed in relation to the phenomenon known as firming which occurs when cherries are bruised and aged.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb01314.x
Permalink