Effect of Ripening Temperature and Fluorescent Light Irradiation on Carotenoid Biosynthesis of Tomato 「Shonan Pomoron Red」
Author:
Affiliation:
1. Kanagawa Agricultural Technology Center
2. Food Research Institute, NARO
Publisher
Japanese Society for Horticultural Science
Link
https://www.jstage.jst.go.jp/article/hrj/23/2/23_147/_pdf
Reference22 articles.
1. Bramley, P. M. 2002. Regulation of carotenoid formation during tomato fruit ripening and development. J. Exp. Bot. 53: 2107–2113.
2. Dumas, Y., M. Dadomo, G. D. Lucca and P. Grolier. 2003. Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes. J. Sci. Food Agric. 83: 369–382.
3. Eriksson, E. M., A. Bovy, K. Manning, L. Harrison, J. Andrews, J. D. Silva, G. A. Tucker and G. B. Seymour. 2004. Effect of the colorless non-ripening mutation on cell wall biochemistry and gene expression during tomato fruit development and ripening, Plant Physiol. 136: 4184–4197.
4. Fantini, E., G. Falcone, S. Frusciante, L. Giliberto and G. Giuliano. 2013. Dissection of tomato lycopene biosynthesis through virus-induced gene silencing. Plant Physiol. 163: 986–998.
5. Farneti, B., R. E. Schouten and E. J. Woltering. 2012. Low temperature-induced lycopene degradation in red ripe tomato evaluated by remittance spectroscopy. Postharvest Biol. Technol. 73: 22–27.
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