Ethylene biosynthesis in heat-treated apples
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Publisher
Springer Netherlands
Link
http://link.springer.com/content/pdf/10.1007/978-94-009-1271-7_21
Reference21 articles.
1. Biggs MS, Woodson WR, and Handa AK, 1988. Biochemical basis of high-temperature inhibition of ethylene biosynthesis in ripening tomato fruits. Physiologia Plantarum 72:572–578
2. Chan HT, 1986a. Effects of heat treatment on the ethylene-forming enzyme system in papayas. Journal of Food Science 51:581–583
3. Chan HT, 1986b. Heat inactivation of the ethylene-forming enzyme system in cucumbers. Journal of Food Science 51:1491–1493
4. Eaks IL 1978. Ripening, resBirationd and ethylene production of ‘Hass’ avocado fruits at 20 C to 40 C. Journal of the American Society for Horticultural Science 103:576–578
5. Ferguson IB, 1984 Calcium in plant senescence and fruit ripening. Plant, Cell and Environment 7:477–489
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