ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY: The effectiveness of 1-naphthaleneacetic acid (SNA) and 2,4,5-trichlorophenoxyacetic acid (2,4,5-T) in markedly retarding further ripening of pineapple fruit and thus extending its marketable life as a fresh fruit has been demonstrated. The effects are evident at different stages of maturity and ripeness, different fruit densities, and from both pre-harvest and post-harvest applications. As little as 1 ppm of 2,4,5-T has noticeable effect, and 100 ppm appears optimum for senescence delay. For SNA, 500 ppm is an optimum level for dipping fruit. A brief wetting of the fruit is adequate. The crowns remain in better condition when not treated with growth regulator. Refrigeration can supplement the effect of the chemical in retarding senescence. Lower temperatures can retard some of the changes which even treated fruit will show, and the chemical can retard ripening changes that otherwise may take place, albeit slowly, under normal refrigeration of pineapple fruit.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb12093.x
