Papaya Fruit Ripening: Response to Ethylene and 1-Methylcyclopropene (1-MCP)-Reference-Cited by-同舟云学术

Papaya Fruit Ripening: Response to Ethylene and 1-Methylcyclopropene (1-MCP)

Published:2007-06-30 Issue:15 Volume:55 Page:6118-6123
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fabi João Paulo¹,Cordenunsi Beatriz Rosana¹,de Mattos Barreto Gisela P.¹,Mercadante Adriana Z.¹,Lajolo Franco M.¹,Oliveira do Nascimento João Roberto¹

Affiliation:

1. Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Avenida Lineu Prestes 580, Bloco 14, CEP 05508-900, São Paulo, SP, Brazil, and Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Caixa Postal 6121, CEP 13083-970, Campinas, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070903c

Reference25 articles.

1. Tucker, G. Introduction. InBiochemistry of Fruit Ripening, 1st ed.; Seymour, G., Taylor, J., Tucker, G., Eds.; Chapman and Hall: London, U.K., 1993; pp 1−43.

2. Ripening and quality responses of avocado, custard apple, mango and papaya fruit to 1-methylcyclopropene

3. 1-Methylcyclopropene: a review

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