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Gibberellic Acid and CO 2 Additive Effect in Retarding Postharvest Senescence of Parsley
Author(s) -
LERS AM,
JIANG WEIBO,
LOMANIEC ELLA,
AHARONI NEHEMIA
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15677.x
Subject(s) - postharvest , gibberellic acid , senescence , ethylene , chlorophyll , respiration , chemistry , respiration rate , horticulture , amino acid , botany , biology , biochemistry , germination , microbiology and biotechnology , catalysis
We studied the effect of CO 2 and gibberellic acid (GA 3 ) on postharvest senescence of parsley ( Petroselinum crispum Mill.) and on ethylene induced senescence. GA 3 or CO 2 treatment retarded, with a similar efficiency, chlorophyll and protein degradation, amino acids accumulation and respiration rate. Treatment with GA 3 and CO 2 together resulted in an additive senescence retarding effect. The promoting effect of ethylene on senescence could be retarded with either CO 2 or GA 3 . Thus, GA 3 and CO 2 could provide an effective means for maintaining fresh produce quality in parsley.