Premium Gibberellic Acid and CO 2 Additive Effect in Retarding Postharvest Senescence of ParsleyPremium
Author(s)
LERS AM,
JIANG WEIBO,
LOMANIEC ELLA,
AHARONI NEHEMIA
Publication year1998
Publication title
journal of food science
Resource typeJournals
PublisherBlackwell Publishing Ltd
ABSTRACT 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.
Subject(s)amino acid , biochemistry , biology , botany , catalysis , chemistry , chlorophyll , ethylene , germination , gibberellic acid , horticulture , microbiology and biotechnology , postharvest , respiration , respiration rate , senescence
Language(s)English
SCImago Journal Rank0.772
H-Index150
eISSN1750-3841
pISSN0022-1147
DOI10.1111/j.1365-2621.1998.tb15677.x
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