Caracterización calorimétrica de la brotación de yemas florales de manzano
- Elizabeth Carvajal-Millán 1
- Francisco Goycoolea-Valencia 1
- Víctor Guerrero-Prieto 1
- Jesús Llamas-Llamas 1
- Agustín Rascón-Chu 1
- J. Antonio Orozco-Avitia 1
- César Rivera-Figueroa 1
- Alfonso A. Gardea 1
- 1 Centro de Investigación en Alimentación y Desarrollo (CIAD)
ISSN: 1405-3195, 2521-9766
Year of publication: 2000
Volume: 34
Issue: 5
Pages: 543-551
Type: Article
More publications in: Agrociencia
Abstract
Apple bloom has been widely studied, particularly from the phenological point of view. Nevertheless, there is scarce information about changes associated with metabolism in the different phenophases. ‘Red Delicious’ and ‘Golden Delicious’ (Malus domestica Borkh) flower buds were characterized during bloom by calorimetry for two consecutive years. Bloom stages studied were ecodormancy, silver tip, green tip, half-inch green and tight cluster. The study was done by isothermic calorimetry (IC) at 25 o C, evaluating metabolic activity (q), respiration rate (RCO2), metabolic efficiency (q/RCO2) and growth rate (RSGDHB). It was also carried out by differential scanning calorimetry (DSC) in a range of 5 to 65 o C, estimating activation energy in a 10 to 20 o C range and respiration coefficients from 10 to 50 o C at 10 o C intervals. As an average of two years, significant increase in q during bloom was found in both varieties, from 6.8 to 17.3 m W mg dry weight (dw) -1 in ‘Red Delicious’ and from 1.4 to 9 m W mg dw -1 in ‘Golden Delicious’. Bud respiration rate showed a similar pattern depending on phenological stages. Both varieties followed an indefinite pattern, which may indicate the activation of an alternative respiratory pathway. Activation energy decreased 15 and 7 Joules mol-1 o K-1 mg dw-1 in ‘Red Delicious’ and ‘Golden Delicious’, respectively as a function of bud development. Bud respiration coefficient showed the highest response (Q10=2) at 10 to 20 o C interval and it decreased at higher temperatures