Composition of tomato fruit. V.—Comparison of the differently coloured areas of the walls of ‘blotchy’ tomatoes

Author:

Winsor G. W.,Davies J. N.,Massey D. M.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference5 articles.

1. Composition of tomato fruit. IV.—Changes in some constituents of the fruit walls during ripening

2. The composition of tomato fruit. I.—The expressed sap of normal and ‘blotchy’ tomatoes

3. & , ‘Physico-chemical Methods’, Vol. II, 1943, 4th Edn, p. 236 (London: Methuen)

4. ‘Official and Tentative Methods of Analysis of the A. O. A. C.’, 1960, 9th Edn, p. 717 (Washington, D. C: The Association)

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1. Ultrastructural Characterization of Yellow Shoulder Disorder in a Uniform Ripening Tomato Genotype;HortScience;2000-10

2. The Inhibition of Tomato Fruit Ripening by Silver;Journal of Plant Physiology;1984-08

3. �bersich �ber die Inhaltsstoffe der Tomaten;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1979-05

4. Protein and enzyme changes in tomato fruit in relation to blotchy ripening and potassium nutrition;Journal of the Science of Food and Agriculture;1976-01

5. Changes in the individual sugars of tomato fruit during ripening;Journal of the Science of Food and Agriculture;1975-08

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