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Changes in pericarp morphology, physiology and cell wall composition account for flesh firmness during the ripening of blackberry (Rubus spp.) fruit

  • Published:2019-05 Issue: Volume:250 Page:59-68
  • ISSN:0304-4238
  • Container-title:Scientia Horticulturae
  • language:en
  • Short-container-title:Scientia Horticulturae

Author:

Zhang Chunhong,Xiong Zhenhao,Yang Haiyan,Wu Wenlong

Funder

National Natural Science Foundation of China

Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences

Publisher

Elsevier BV

Subject

Horticulture

Reference59 articles.

1. Increased cellulase activity during blackberry fruit ripening;Abeles;HortScience,1989

2. The blackberry. Publication HS807;Andersen,2001

3. Cell wall hydrolytic enzyme activity during development of nonclimacteric sweet cherry (Prunus avium L.) fruit;Andrews;J. Hortic. Sci.,1995

4. Postharvest conservation of blackberry fruits;Antunes;Pesq. Agropec. Bras.,2003

5. Ethylene evolution and quality of blackberry fruit as influenced by harvest time and storage intervals;Basiouny;Acta Hortic. (ISHS),1995
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