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Modifications in polyamine levels of cherimoya (Annona cherimola, Mill.) fruit during the initial state of storage at chilling temperature


, : Modifications in polyamine levels of cherimoya (Annona cherimola, Mill.) fruit during the initial state of storage at chilling temperature. Acta Horticulturae ( 343): 279-280

The relationship of physiological parameters (ethylene production and flesh firmness) to modifications in polyamine patterns of Fino de Jete cherimoya fruits during cold storage was investigated. Free spermidine was the predominant polyamine in unripe fruits. During ripening at 20 degrees C, the level of spermidine decreased and the level of putrescine increased sharply. These changes occurred prior to peak ethylene production.

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