Preharvest temperature affects chilling injury in dessert bananas during storage
The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperatur...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Bugaud, Christophe [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Rechteinformationen: |
Nutzungsrecht: © 2015 Society of Chemical Industry © 2015 Society of Chemical Industry. |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the science of food and agriculture - Chichester : Wiley, 1950, 96(2016), 7, Seite 2384-2390 |
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| Übergeordnetes Werk: |
volume:96 ; year:2016 ; number:7 ; pages:2384-2390 |
| Links: |
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| DOI / URN: |
10.1002/jsfa.7354 |
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OLC1974981428 |
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| 520 | |a The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperature during banana fruit growth was examined with a logistic regression model. An explanatory variable XN , P was defined as the mean temperature during a period, expressed in weeks, which began N week(s) after flowering and lasted P week(s). The model was calibrated with 143 bunches with a green life of 30 ± 5 days and validated with 156 bunches grown in six plots under different growing conditions. Chilling injury was best predicted by the mean temperature during the period beginning 1 week after flowering and lasting 5 weeks (X1,5 ). Above a mean temperature of 24.1 °C in the period concerned, banana fruits had a 95% probability of chilling injury at 13 °C. Below a temperature of 23.4 °C, banana fruits only had a 5% probability of chilling injury. The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry. | ||
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| 650 | 4 | |a logistic regression | |
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| 700 | 1 | |a Louisor, Jacques |4 oth | |
| 700 | 1 | |a Tixier, Philippe |4 oth | |
| 700 | 1 | |a Salmon, Frédéric |4 oth | |
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10.1002/jsfa.7354 doi PQ20160610 (DE-627)OLC1974981428 (DE-599)GBVOLC1974981428 (PRQ)c1494-92f97c0030aae962efe33e7e979a48af772c182319913084b1fac448d8cd4b8a3 (KEY)0050515320160000096000702384preharvesttemperatureaffectschillinginjuryindesser DE-627 ger DE-627 rakwb eng 630 640 DNB 58.34 bkl 48.00 bkl Bugaud, Christophe verfasserin aut Preharvest temperature affects chilling injury in dessert bananas during storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperature during banana fruit growth was examined with a logistic regression model. An explanatory variable XN , P was defined as the mean temperature during a period, expressed in weeks, which began N week(s) after flowering and lasted P week(s). The model was calibrated with 143 bunches with a green life of 30 ± 5 days and validated with 156 bunches grown in six plots under different growing conditions. Chilling injury was best predicted by the mean temperature during the period beginning 1 week after flowering and lasting 5 weeks (X1,5 ). Above a mean temperature of 24.1 °C in the period concerned, banana fruits had a 95% probability of chilling injury at 13 °C. Below a temperature of 23.4 °C, banana fruits only had a 5% probability of chilling injury. The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry. Nutzungsrecht: © 2015 Society of Chemical Industry © 2015 Society of Chemical Industry. logistic regression predictive model Musa chilling injury temperature Temperature Cold storage Food preservation Bananas Joannès‐Dumec, Charlène oth Louisor, Jacques oth Tixier, Philippe oth Salmon, Frédéric oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 96(2016), 7, Seite 2384-2390 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:96 year:2016 number:7 pages:2384-2390 http://dx.doi.org/10.1002/jsfa.7354 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7354/abstract http://www.ncbi.nlm.nih.gov/pubmed/26211436 http://search.proquest.com/docview/1780006424 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 48.00 AVZ AR 96 2016 7 2384-2390 |
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10.1002/jsfa.7354 doi PQ20160610 (DE-627)OLC1974981428 (DE-599)GBVOLC1974981428 (PRQ)c1494-92f97c0030aae962efe33e7e979a48af772c182319913084b1fac448d8cd4b8a3 (KEY)0050515320160000096000702384preharvesttemperatureaffectschillinginjuryindesser DE-627 ger DE-627 rakwb eng 630 640 DNB 58.34 bkl 48.00 bkl Bugaud, Christophe verfasserin aut Preharvest temperature affects chilling injury in dessert bananas during storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperature during banana fruit growth was examined with a logistic regression model. An explanatory variable XN , P was defined as the mean temperature during a period, expressed in weeks, which began N week(s) after flowering and lasted P week(s). The model was calibrated with 143 bunches with a green life of 30 ± 5 days and validated with 156 bunches grown in six plots under different growing conditions. Chilling injury was best predicted by the mean temperature during the period beginning 1 week after flowering and lasting 5 weeks (X1,5 ). Above a mean temperature of 24.1 °C in the period concerned, banana fruits had a 95% probability of chilling injury at 13 °C. Below a temperature of 23.4 °C, banana fruits only had a 5% probability of chilling injury. The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry. Nutzungsrecht: © 2015 Society of Chemical Industry © 2015 Society of Chemical Industry. logistic regression predictive model Musa chilling injury temperature Temperature Cold storage Food preservation Bananas Joannès‐Dumec, Charlène oth Louisor, Jacques oth Tixier, Philippe oth Salmon, Frédéric oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 96(2016), 7, Seite 2384-2390 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:96 year:2016 number:7 pages:2384-2390 http://dx.doi.org/10.1002/jsfa.7354 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7354/abstract http://www.ncbi.nlm.nih.gov/pubmed/26211436 http://search.proquest.com/docview/1780006424 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 48.00 AVZ AR 96 2016 7 2384-2390 |
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10.1002/jsfa.7354 doi PQ20160610 (DE-627)OLC1974981428 (DE-599)GBVOLC1974981428 (PRQ)c1494-92f97c0030aae962efe33e7e979a48af772c182319913084b1fac448d8cd4b8a3 (KEY)0050515320160000096000702384preharvesttemperatureaffectschillinginjuryindesser DE-627 ger DE-627 rakwb eng 630 640 DNB 58.34 bkl 48.00 bkl Bugaud, Christophe verfasserin aut Preharvest temperature affects chilling injury in dessert bananas during storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperature during banana fruit growth was examined with a logistic regression model. An explanatory variable XN , P was defined as the mean temperature during a period, expressed in weeks, which began N week(s) after flowering and lasted P week(s). The model was calibrated with 143 bunches with a green life of 30 ± 5 days and validated with 156 bunches grown in six plots under different growing conditions. Chilling injury was best predicted by the mean temperature during the period beginning 1 week after flowering and lasting 5 weeks (X1,5 ). Above a mean temperature of 24.1 °C in the period concerned, banana fruits had a 95% probability of chilling injury at 13 °C. Below a temperature of 23.4 °C, banana fruits only had a 5% probability of chilling injury. The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry. Nutzungsrecht: © 2015 Society of Chemical Industry © 2015 Society of Chemical Industry. logistic regression predictive model Musa chilling injury temperature Temperature Cold storage Food preservation Bananas Joannès‐Dumec, Charlène oth Louisor, Jacques oth Tixier, Philippe oth Salmon, Frédéric oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 96(2016), 7, Seite 2384-2390 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:96 year:2016 number:7 pages:2384-2390 http://dx.doi.org/10.1002/jsfa.7354 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7354/abstract http://www.ncbi.nlm.nih.gov/pubmed/26211436 http://search.proquest.com/docview/1780006424 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 48.00 AVZ AR 96 2016 7 2384-2390 |
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10.1002/jsfa.7354 doi PQ20160610 (DE-627)OLC1974981428 (DE-599)GBVOLC1974981428 (PRQ)c1494-92f97c0030aae962efe33e7e979a48af772c182319913084b1fac448d8cd4b8a3 (KEY)0050515320160000096000702384preharvesttemperatureaffectschillinginjuryindesser DE-627 ger DE-627 rakwb eng 630 640 DNB 58.34 bkl 48.00 bkl Bugaud, Christophe verfasserin aut Preharvest temperature affects chilling injury in dessert bananas during storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperature during banana fruit growth was examined with a logistic regression model. An explanatory variable XN , P was defined as the mean temperature during a period, expressed in weeks, which began N week(s) after flowering and lasted P week(s). The model was calibrated with 143 bunches with a green life of 30 ± 5 days and validated with 156 bunches grown in six plots under different growing conditions. Chilling injury was best predicted by the mean temperature during the period beginning 1 week after flowering and lasting 5 weeks (X1,5 ). Above a mean temperature of 24.1 °C in the period concerned, banana fruits had a 95% probability of chilling injury at 13 °C. Below a temperature of 23.4 °C, banana fruits only had a 5% probability of chilling injury. The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry. Nutzungsrecht: © 2015 Society of Chemical Industry © 2015 Society of Chemical Industry. logistic regression predictive model Musa chilling injury temperature Temperature Cold storage Food preservation Bananas Joannès‐Dumec, Charlène oth Louisor, Jacques oth Tixier, Philippe oth Salmon, Frédéric oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 96(2016), 7, Seite 2384-2390 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:96 year:2016 number:7 pages:2384-2390 http://dx.doi.org/10.1002/jsfa.7354 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7354/abstract http://www.ncbi.nlm.nih.gov/pubmed/26211436 http://search.proquest.com/docview/1780006424 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 48.00 AVZ AR 96 2016 7 2384-2390 |
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10.1002/jsfa.7354 doi PQ20160610 (DE-627)OLC1974981428 (DE-599)GBVOLC1974981428 (PRQ)c1494-92f97c0030aae962efe33e7e979a48af772c182319913084b1fac448d8cd4b8a3 (KEY)0050515320160000096000702384preharvesttemperatureaffectschillinginjuryindesser DE-627 ger DE-627 rakwb eng 630 640 DNB 58.34 bkl 48.00 bkl Bugaud, Christophe verfasserin aut Preharvest temperature affects chilling injury in dessert bananas during storage 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperature during banana fruit growth was examined with a logistic regression model. An explanatory variable XN , P was defined as the mean temperature during a period, expressed in weeks, which began N week(s) after flowering and lasted P week(s). The model was calibrated with 143 bunches with a green life of 30 ± 5 days and validated with 156 bunches grown in six plots under different growing conditions. Chilling injury was best predicted by the mean temperature during the period beginning 1 week after flowering and lasting 5 weeks (X1,5 ). Above a mean temperature of 24.1 °C in the period concerned, banana fruits had a 95% probability of chilling injury at 13 °C. Below a temperature of 23.4 °C, banana fruits only had a 5% probability of chilling injury. The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry. Nutzungsrecht: © 2015 Society of Chemical Industry © 2015 Society of Chemical Industry. logistic regression predictive model Musa chilling injury temperature Temperature Cold storage Food preservation Bananas Joannès‐Dumec, Charlène oth Louisor, Jacques oth Tixier, Philippe oth Salmon, Frédéric oth Enthalten in Journal of the science of food and agriculture Chichester : Wiley, 1950 96(2016), 7, Seite 2384-2390 (DE-627)129386669 (DE-600)184116-6 (DE-576)014773287 0022-5142 nnns volume:96 year:2016 number:7 pages:2384-2390 http://dx.doi.org/10.1002/jsfa.7354 Volltext http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7354/abstract http://www.ncbi.nlm.nih.gov/pubmed/26211436 http://search.proquest.com/docview/1780006424 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 48.00 AVZ AR 96 2016 7 2384-2390 |
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preharvest temperature affects chilling injury in dessert bananas during storage |
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Preharvest temperature affects chilling injury in dessert bananas during storage |
| abstract |
The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperature during banana fruit growth was examined with a logistic regression model. An explanatory variable XN , P was defined as the mean temperature during a period, expressed in weeks, which began N week(s) after flowering and lasted P week(s). The model was calibrated with 143 bunches with a green life of 30 ± 5 days and validated with 156 bunches grown in six plots under different growing conditions. Chilling injury was best predicted by the mean temperature during the period beginning 1 week after flowering and lasting 5 weeks (X1,5 ). Above a mean temperature of 24.1 °C in the period concerned, banana fruits had a 95% probability of chilling injury at 13 °C. Below a temperature of 23.4 °C, banana fruits only had a 5% probability of chilling injury. The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry. |
| abstractGer |
The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperature during banana fruit growth was examined with a logistic regression model. An explanatory variable XN , P was defined as the mean temperature during a period, expressed in weeks, which began N week(s) after flowering and lasted P week(s). The model was calibrated with 143 bunches with a green life of 30 ± 5 days and validated with 156 bunches grown in six plots under different growing conditions. Chilling injury was best predicted by the mean temperature during the period beginning 1 week after flowering and lasting 5 weeks (X1,5 ). Above a mean temperature of 24.1 °C in the period concerned, banana fruits had a 95% probability of chilling injury at 13 °C. Below a temperature of 23.4 °C, banana fruits only had a 5% probability of chilling injury. The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry. |
| abstract_unstemmed |
The effect of temperature on chilling injury during fruit growth was studied in a new banana hybrid CIRAD925 in which seasonal variability in chilling susceptibility was observed when fruits were stored at 13 °C. The relationship between the response to chilling (presence/absence) and the temperature during banana fruit growth was examined with a logistic regression model. An explanatory variable XN , P was defined as the mean temperature during a period, expressed in weeks, which began N week(s) after flowering and lasted P week(s). The model was calibrated with 143 bunches with a green life of 30 ± 5 days and validated with 156 bunches grown in six plots under different growing conditions. Chilling injury was best predicted by the mean temperature during the period beginning 1 week after flowering and lasting 5 weeks (X1,5 ). Above a mean temperature of 24.1 °C in the period concerned, banana fruits had a 95% probability of chilling injury at 13 °C. Below a temperature of 23.4 °C, banana fruits only had a 5% probability of chilling injury. The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry. |
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Preharvest temperature affects chilling injury in dessert bananas during storage |
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Joannès‐Dumec, Charlène Louisor, Jacques Tixier, Philippe Salmon, Frédéric |
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