The Effect of Calcium on the Ripening of Avocado (Persea americana Mill.) Fruits1
The Effect of Calcium on the Ripening of Avocado (Persea americana Mill.) Fruits1
复制标题
钙对鳄梨（Persea americana Mill.）果实成熟的影响1
DOI：
10.21273/jashs.99.6.540
复制
发表时间：
1974
影响因子：
1.9
通讯作者：
P. O. Tingwa
中科院分区：
文献类型：
--
作者：
P. O. Tingwa
Treatment with calcium (0.1 M CaSO4, 0.1 M CaCl2) depressed respiration of avocado fruits during preclimacteric and climacteric phases. Na2SO4 was ineffective. Calcium not only inhibited respiration but delayed the onset of the climacteric and depressed the peak of ethylene production at the climacteric rise. Determinations of endogenous Ca confirmed that higher levels were positively correlated to delay in ripening and negatively correlated to peak of CO2 and ethylene production. It is inferred that this difference in Ca level is one of the factors causing lack of uniformity in ripening.
