POTENTIAL FOR ETHANOL VAPOURS TO LIMIT TABLE GRAPE BERRY SHATTER AND TO LIMIT ETHYLENE EVOLUTION FROM CLUSTERS
| Autor: | Pascale Westercamp, Najat Bouzambou, Jean-Claude Pech, Christian Chervin, Alain Latché |
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| Přispěvatelé: | Institut National de la Recherche Agronomique - INRA (FRANCE), Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE), Centre d'Expérimentation Fruits et Légumes - CEFEL (FRANCE), Centre Technique Interprofessionnel des Fruits et Légumes - CTIFL (FRANCE) |
| Rok vydání: | 2005 |
| Předmět: |
inorganic chemicals
Ethylene food.ingredient Agronomie Storage Biotechnologies Berry Horticulture Botrytis cinerea chemistry.chemical_compound food medicine Browning Chasselas Botrytis Ethanol Laccase fungi Table grape food and beverages medicine.disease chemistry Vitis vinifera biological sciences Postharvest bacteria Biologie végétale Vapours |
| Zdroj: | Scopus-Elsevier |
| ISSN: | 2406-6168 0567-7572 |
| Popis: | We have shown previously that ethanol vapours (given by 2 ml per kg of grapes) can prevent Botrytis development and stem browning, two of the major problems in postharvest quality of table grapes. In the present paper, we will give emphasis to preliminary results about (i) the role of ethanol vapours in the inhibition of berry shatter and (ii) the control of ethylene evolution from grapes bunches by ethanol vapours and the link to the control of Botrytis. |
| Databáze: | OpenAIRE |
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