Articles
ROOTSTOCK EFFECTS ON POSTHARVEST PHYSIOLOGICAL AND PATHOLOGICAL BEHAVIOUR OF ‘AVANA’ MANDARIN*
Article number
368_49
Pages
395 – 402
Language
Abstract
Influences of five rootstocks on ‘Avana’ mandarin fruit yield and storage behaviour were studied.
Sour Orange stock imparted the highest fruit yield.
At harvest, significant differences in fruit quality were observed among the scion-rootstock combinations when pH, total acidity (TA) and ascorbic acid content were compared, while total soluble solids (TSS) were not significantly different.
Ascorbic acid and pH were the only parameters not significantly different during the years.
Fruit size was the most uniform on sour orange stock.
Avana storage behaviour was more affected by the rootstock than by the temperature.
The percentage of fruit disease was significantly affected by the rootstocks.
The Sour Orange stock imparted the lowest diseases either at 2 or 8 °C. Fruit grown on the sour orange rootstock evidenced the highest susceptibility to chilling injury.
A triangular sensorial panel test enabled us to distinguish 3 of the 5 scion-stock combinations at harvest and during the whole experiment.
Sour Orange stock imparted the highest fruit yield.
At harvest, significant differences in fruit quality were observed among the scion-rootstock combinations when pH, total acidity (TA) and ascorbic acid content were compared, while total soluble solids (TSS) were not significantly different.
Ascorbic acid and pH were the only parameters not significantly different during the years.
Fruit size was the most uniform on sour orange stock.
Avana storage behaviour was more affected by the rootstock than by the temperature.
The percentage of fruit disease was significantly affected by the rootstocks.
The Sour Orange stock imparted the lowest diseases either at 2 or 8 °C. Fruit grown on the sour orange rootstock evidenced the highest susceptibility to chilling injury.
A triangular sensorial panel test enabled us to distinguish 3 of the 5 scion-stock combinations at harvest and during the whole experiment.
Authors
G. D’hallewin, D. Mura, A. Piga, M. Pala, G. Lovicu
Keywords
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