Comparison of ethylene gassing methods for tomatoes-Reference-Cited by-同舟云学术

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Comparison of ethylene gassing methods for tomatoes

Published:1991-07 Issue:1 Volume:1 Page:59-65
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Blankenship Sylvia M.,Sisler Edward C.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference7 articles.

1. Ripening tomatoes with ethylene;Gull,1981

2. Procedures for the sensory evaluation of horticultural crops;Heintz;HortScience,1983

3. Effectiveness of ethylene for ripening tomatoes;Heinze;J. Am. Soc. Hortic. Sci.,1953

4. Laboratory methods for sensory evaluation of food;Larmond,1982

5. Effect of stage of maturity and ethylene treatment on respiration and ripening of tomato fruits;Lyons;J. Am. Soc. Hortic. Sci.,1964

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The elicitor AsES stimulates ethylene synthesis, induce ripening and enhance protection against disease naturally produced in avocado fruit;Scientia Horticulturae;2018-10

2. Design and construction of a flexible laboratory-scale mixing apparatus for continuous ethylene supplementation of fresh produce;Biosystems Engineering;2017-05

3. Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit;Postharvest Biology and Technology;2016-03

4. Controlled release of ethylene gas from the ethylene-α-cyclodextrin inclusion complex powder with deliquescent salts;Journal of Inclusion Phenomena and Macrocyclic Chemistry;2015-09-14

5. References;Fruit and Vegetables;2014-11-28

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