Tomatoes Turn Pale in the Heat: High Temperature Reduces Red and Green Pigmentation via Phytochromes
Author:
Affiliation:
1. Sainsbury Laboratory, University of Cambridge, Cambridge CB2 1LR, United Kingdom
Publisher
Oxford University Press (OUP)
Subject
Plant Science,Genetics,Physiology
Cited by 3 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. Effect of additional potassium and nickel on Hoagland solution combined with environmental condition for high antioxidants tomato production;Plant Science Today;2024-07-14
2. Quantification of flavonoids, minerals, and pigments present in “Nanicão” bananas during the ripening process;Journal of Food Science;2024-04-11
3. Potassium Sulfate Spray Promotes Fruit Color Preference via Regulation of Pigment Profile in Litchi Pericarp;Frontiers in Plant Science;2022-06-14
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