0000000000715520

AUTHOR

Jacques F. Cajuste

showing 2 related works from this author

Ultrastructural and histochemical analysis reveals ethylene-induced responses underlying reduced peel collapse in detached citrus fruit

2010

Fruits from many citrus cultivars develop depressed areas in the flavedo (outer part of the peel) and albedo (inner part) following detachment. Although ultrastructural analysis may provide important information about multiple plant responses to stresses and external stimuli at the cell and tissue levels, and despite the proved efficacy of ethylene in reducing peel damage in citrus fruit, cytological responses of this horticultural crop to protective ethylene concentrations have not yet been reported. We show that applying high ethylene levels (2 mu L L(-1) for 14 days) causes sublethal stress as it favored the alteration of cuticle, vacuole, middle lamella and primary wall, especially in t…

CyclopropanesCitrusHistologyEthylenefood.ingredientPectinStarchCuticleBOTANICAVacuoleBiologyPolysaccharideElectron Microscopy Service of the UPVchemistry.chemical_compoundfoodMicroscopy Electron TransmissionPolysaccharidesBotanyInstrumentationMiddle lamellachemistry.chemical_classificationBIOLOGIA VEGETALfood and beveragesStarchEthylenesCell ultrastructurePectinMedical Laboratory TechnologyHorticulturechemistryFruitPeel damageUltrastructureAnatomyCross-protection
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Epicuticular wax content and morphology as related to ethylene and storage perfomance of 'Navelate' orange fruit

2010

8 pages, 6 figures, 1 table. -- Available online 15 September 2009.

Non-chilling peel pittingEthyleneCuticleTurgor pressureWater and turgor potentialsBOTANICAOrange (colour)HorticulturePenicillium digitatumElectron Microscopy Service of the UPVEpicuticular waxchemistry.chemical_compoundEthyleneDiseaseBIOLOGIA VEGETALPenicillium digitatumWaxbiologyfood and beveragesEpicuticular waxbiology.organism_classificationOsmoticHorticulturechemistryCitrus fruit peel collapsevisual_artvisual_art.visual_art_mediumAgronomy and Crop ScienceCitrus × sinensisFood Science
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