Postharvest physiology and secondary metabolism;Nacherntephysiologie und sekundarstoffwechsel

Journal of Applied Botany

Volumn 74, Issue 3-4, 2000, Pages 126-130

  Weichmann, J ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033823560     PISSN: 09495460     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (62)

1. Ethylene-enhanced chlorophyll catabolism in radish cotyledons
2. Isolation and characterization of a heat induced gene, hcit2, encoding a novel 16,5 kDa protein: Expression coincides with heat induced tolerance to chilling stress
3. 2 partial pressure on selected phenomena affecting fruit and vegetable quality
4. Physiological postharvest responses of majoram
5. Effects of oxygen levels on pigment concentration in cold-stored green beans
6. Chlorophyllase activities and chlorophyll degradation during leaf senescence in non-yellowing mutant and wild type of Phaseolus vulgaris L.
7. Hot water dips extend the shelf-life of fresh broccoli
8. Comparison of the phenolic profile in the peel of scalded and non scalded 'Granny Smith' and 'Crofton' apples
9. Fruit ripening and quality
10. Effect of high temperature on the postharvest biosynthesis of carotenes and alpha-tocopherol in tomato fruit
11. Effect of postharvest storage temperature on the conversion of 1-4-c-mevalonic acid to carotenes in tomato fruit
12. The role of phenolics in postharvest physiology of fruits and vegetables: Browning reactions and fungal diseases
13. Transgenic broccoli plants containing an antisense ACC oxidase gene
14. α-Farnesene in the natural coating of apples
15. Agaricus bisporus browning: A review
16. 2 effects on postharvest-life of horticultural perishables
17. Molecular cloning of a novel heat induced/chilling tolerance related cDNA in tomato fruit by use of mRNA differential display
18. Biochemical and molecular aspects of low oxygen action on fruit ripening
19. Ethylene biosynthesis and its involvement in senescence of broccoli florets
20. Characterization of 1-aminocyclopropane-1-carboxylate oxidase in broccoli florets and from Escherichia coli cells transformed with cDNA of broccoli ACC oxidase
21. Gas-storage of tomatoes
22. Tomato
23. Volatiles of parsley roots after storage under different relative humidity conditions
24. Browning phenomena in stored artichoke heads: Enzymic or chemical reactions?
25. Effect of postharvest storage on metabolism of phenol compounds in carrot slices
26. Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing
27. Ethylene and nonethylene volatiles
28. Ripening characteristics of tomatoes stored at 12 °C and 2 °C following a prestorage heat treatment
29. Biosynthesis of volatiles in brown boronia flowers after harvest: Effect of harvest time and incubation conditions
30. Modification of α-farnesene levels in cool stored 'Granny Smith' apples by ventilation
31. 2-enriched atmospheres
32. Marathon houdt het lang vol met minder zuurstof
33. Phenylalanine ammonia lyase inhibitors control browning of cut lettuce
34. Cold storage of apples (cv. Granny Smith) and changes in phenolic compounds
35. Consequences of cool storage of broccoli on physiological and biochemical changes and subsequent senescence at 20 °C
36. Differential expression of two 1-amino-cyclopropane-1-carboxylic acid oxidase genes in broccoli after harvest
37. Biochemical changes during postharvest storage of button mushroom
38. Chlorophyll breakdown in senescing barley leaves as correlated with phaeophorbide a oxygenase activity
39. Regulation of carotenoid biosynthesis during tomato fruit development: Expression of the gene for lycopene epsilon-cyclase is down regulated during ripening and is elevated in the mutant Delta
40. 2 suppress the expression of ripening-associated genes in tomato
41. Expression of small heat-shock proteins at low temperatures. A possible role in protecting against chilling injuries
42. Changes in the volatile constituents of pummelo during storage
43. Galactosidases in tomato fruit ontogeny: Decreased galactosidase activities in antisense ACC synthase fruit during ripening and reversal with exogenous ethylene
44. Color, ethylene production, respiration and compositional changes in broccoli dipped in hot water
45. The relationship of α-farnesene production and its oxidation product 6-methyl-5-heptene-2-one to superficial scald of apples during controlled atmosphere storage
46. 18HPLC with UV detection
47. Enhancement of senescence in non-climacteric fruit and vegetables by low ethylene levels
48. In vitro chlorophyll degradation in stored broccoli florets
49. 2 or ethylene containing atmosphere
50. Cuticular phenolics and scald development in 'Delicious' apple
51. Evidence that α-farnesene biosynthesis during fruit ripening is involved in ethylene-regulated gene expression
52. Relationship among simple phenol, flavonoid and anthocyanin in apple fruit peel at harvest and scald susceptibility