Lo’ay, A. (2010). CYANOCOBALAMIN CONTROL FRUIT RIPENING OF PERSIMMON FRUITS. Journal of Plant Production, 1(12), 1653-1663. doi: 10.21608/jpp.2010.86609
A. A. Lo’ay. "CYANOCOBALAMIN CONTROL FRUIT RIPENING OF PERSIMMON FRUITS". Journal of Plant Production, 1, 12, 2010, 1653-1663. doi: 10.21608/jpp.2010.86609
Lo’ay, A. (2010). 'CYANOCOBALAMIN CONTROL FRUIT RIPENING OF PERSIMMON FRUITS', Journal of Plant Production, 1(12), pp. 1653-1663. doi: 10.21608/jpp.2010.86609
Lo’ay, A. CYANOCOBALAMIN CONTROL FRUIT RIPENING OF PERSIMMON FRUITS. Journal of Plant Production, 2010; 1(12): 1653-1663. doi: 10.21608/jpp.2010.86609
CYANOCOBALAMIN CONTROL FRUIT RIPENING OF PERSIMMON FRUITS
Cyanocobalamin (B12) may generate many different physiological processes in plant tissue such as: protein metabolism, soluble lipids, carbohydrates and ethylene. Changes in tannins and total sugars in astringent persimmons cultivar ‘Costata’ were investigated during shelf-life postharvest period. Soluble tannins exhibited significant decreases up to the experiment end. Total sugars increased 4 fold with fruit immersed in B12 0.444 µM compared with other treatments. Fruit firmness decreases with increasing B12 concentration during the entire period monitored. Moreover, it also significantly retarded the increase in b-carotene content and ion leakage % while decreased the fruit firmness and increased h◦ up to day 10 then decreased and be constant during shelf-life. Generally, B12 treatments can greatly extend the postharvest life and increased fruit quality of ‘Costata’ persimmon fruit during shelf-life.
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