EurekaMag.com logo
+ Site Statistics
References:
47,893,527
Abstracts:
28,296,643
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Pouteria sapota jacq he moore and stearn






Verheij, E W M And R E Coronel Plant Resources Of South-East Asia, No 2 Edible Fruits And Nuts 447p Prosea (Plant Resources Of South-East Asia) Foundation: Bogor, Indonesia; Pudoc-Dlo (Centre For Agricultural Publishing And Documentation): Wageningen, Netherlands Illus Maps 259-262

Pouteria sapota jacq he moore and stearn



Accession: 032895383



Related references

Marler, T.E.; Zozor, Y., 1995: Salinity influences leaf physiology of Pouteria sapota (Jacq.) H.E. Moore & Stearn. P. sapota seedlings were irrigated with water at 0, 4 or 8 dS/m for 32 days. Net CO2 assimilation declined from day 12 onwards in saline treatments. Visible toxicity symptoms became apparent on leaves by 3 weeks after starting treatments. Uptake o...

Bautista Banos, S.; Diaz Perez, J.C.; Barrera Necha, L.L., 2002: Postharvest fungal rots of sapote mamey Pouteria sapota (Jacq.) H.E. Moore & Stearn. Sapote mamey is an important tropical fruit of Mexico. However during the harvest season high incidence of postharvest fungi are present. Isolations of infected fruit in 1998 and 1999 indicated Pestalotia and Botryodiplodia as the main postharvest...

Alia Tejacal, I.; Saucedo Veloz, C.; Martinez Damian, M.T.; Colinas Leon, M.T., 2000: Storage temperatures and maturation of sapote mamey fruits (Pouteria sapota (Jacq.) H.E. Moore & Stearn). Pouteria sapota fruits were stored at ambient conditions (20 degrees C and 50-60% RH), or at 5 or 12 degrees (80-85% RH) for 8 days before being transferred to ambient conditions. In a fourth treatment, fruits were stored at 5 degrees for 8 days,...

Alia-Tejacal, I.V.llanueva-Arce, R.P.layo-Zaldivar, C.C.linas-Leon, M.; Lopez-Martinez, V.B.utista-Banos, S., 2007: Postharvest physiology and technology of sapote mamey fruit (Pouteria sapota (Jacq.) H.E. Moore & Stearn). Sapote mamey is a tropical tree native from Mexico and Central America that shows potential as an alternative commercial crop for tropical and subtropical regions of the world. Its fruit is a good source of nutrients and it is highly appreciated i...

Villanueva Arce, R.; Evangelista Lozano, S.; Arenas Ocampo, M.L.; Diaz Perez, J.C.; Bautista Banos, S., 2000: Biochemical and physics changes during development and postharvest of sapote mamey fruit (Pouteria sapota (Jacq.) H.E. Moore & Stearn). Developmental and postharvest changes were studied in Pouteria sapota fruits during 2 production cycles (February 1996 to May 1997 and February 1997 to May 1998) in Morelos, Mexico. At harvest (400 days after flowering) fruit flesh was yellow-red...

Tejacal, I.A.; Colinas Leon, M.T.; Martinez Damian, M.T.; Soto Hernandez, R.M., 2005: Chilling in sapote mamey (Pouteria sapota (Jacq.) H. E. Moore and Stearn). II. Changes in total phenols and enzymatic activity. Ripening of sapote mamey (Pouteria sapota) fruits at room temperature (20 degrees C, 50-60% RH) and during and after low temperature storage (5, 10, and 15 degrees C, 80-85% RH) was studied. From maturity to ripening fruits stored at 20 degrees C...

Tejacal, I.A.; Colinas Leon, M.T.; Martinez Damian, M.T.; Soto Hernandez, R.M., 2005: Chilling injury in sapote mamey (Pouteria sapota (Jacq.) H. E. Moore and Stearn). I. Changes in volatiles, firmness and total sugars. Ripening of sapote mamey (Pouteria sapota) fruits was studied at room temperature (20 degrees C), during and after storage at low temperatures (5, 10 and 15 degrees C). Fruits stored for 12 days at 20 degrees C and 50-60% relative humidity showed...

Martinez Morales, A.; Martinez Damian, T.; Soto Hernandez, R.M.; Chavez Franco, S.H.; Saucedo Veloz, C., 2002: Response to the use of exogenous ethylene for the acceleration of ripening of mamey sapote fruits (Pouteria sapota (Jacq) H.E. Moore & Stearn). Biochemical, biophysical and physiological processes were evaluated during the ripening of fruits of Pouteria sapota. The role of ethylene, changes in texture, pulp colour and sugar content, and optimum temperature and dose of ethylene for ripenin...

Alia Tejacal, I.; Colinas Leon, M.T.; Martinez Damian, M.T.; Soto Hernandez, M.R., 2002: Physiological, biochemical and quality factors in sapote mamey (Pouteria sapota Jacq. H.E. Moore & Stearn) fruits during postharvest. Mature sapote mamey (P. sapota) fruits were stored at 20 degrees C for 6 days and at 5, 10 and 15 degrees C for 14 days to determine the effect of storage on ripening. Sapote mamey fruits exhibited typical climacteric behaviour, with increases in...

Tejacal, I.-Alia; Colinas-Leon, M.-Teresa; Martinez-Damian, M.-Teresa; Soto-Hernandez, R.-Marcos, 2005: Danos por frio en zapote mamey (Pouteria sapota (Jacq.) H. E. Moore and Stearn). II. Cambios en fenoles totales y actividad enzimatica. Ripening of sapote mamey fruits (Pouteria sapota (Jacq.) H.E. Moore and Stearn) at room temperature (20 degrees C, 50-60% RH) and during and after low temperature storage (5, 10, and 15 degrees C, 80-85% RH) was studied. From maturity to ripening...