Nectarines suffer low temperature disorders (LTD)when stored for more than 2 - 3 weeks at temperatures below 8 degrees C. LTD take the form of flesh bleeding and browning, loss of juiciness, development of mealiness and failure to ripen normally.It has been shown previously that adding about 15% CO2 to the storage atmosphere at 0 degrees C can delay the development of LTD in some cvv. of peaches and nectarines. The initial aim of this research was to explore the genetic basis of the differences among cultivars in the responses to high CO2.After much investigation, it was shown that both genetic and seasonal factors are involved in the development of LTD in nectarines. The development of LTD is a form of chilling injury since they only occur at temperatures below 8 degrees C. but there was no evidence of of a direct role for ethylene in either causing or delaying LTD. It was proposed that storage at low temperatures causes a metabolic imbalance resulting from changes in the amounts or activities of proteins associated with normal ripening. Proposals were presented to further examine protein expression using storage conditions that affect the rate of development of LTD. / Doctor of Philosophy (PhD)
| Identifer | oai:union.ndltd.org:ADTP/189445 |
| Date | January 2003 |
| Creators | Uthairatanakij, Apiradee, University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture |
| Source Sets | Australiasian Digital Theses Program |
| Language | English |
| Detected Language | English |
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