Work

Internal Browning of Thompson Seedless Grapes1

Year: 1970

Type: article

Abstract: Girdling reduced, and gibberellic acid or 4-chlorophenoxyacetic acid treatment had no effect on, the incidence of internal browning in ‘Thompson Seedless’ grape berries stored at 0°C. There was a direct relationship between the soluble solids content of the berries and the percentage of berries which developed internal browning. Fruit susceptible to internal browning had high levels of polyphenoloxidase and low levels of dihydroxy-phenolic substrate.

Source: Journal of the American Society for Horticultural Science

DOI: 10.21273/jashs.95.5.631

Authors: Robert M. Pool, Robert J. Weaver

Institution: University of California, Davis

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,500