Intermittent warming of peaches reduces chilling injury by enhancing ethylene production and enzymes mediated by ethylene

Journal of Horticultural Science and Biotechnology

Volumn 76, Issue 5, 2001, Pages 620-628

  Zhou, H W ^a   Lurie, S ^a   Ben Arie, R ^a   Dong, L ^a   Burd, S ^a   Weksler, A ^a   Lers, A ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

1 AMINOCYCLOPROPANE 1 CARBOXYLIC ACID OXIDASE; BIOCHEMICAL PATHWAY; CHILLING INJURY; CULTIVAR; ENDO 1,4 GLUCONASE; ENZYME INDUCTION; ETHYLENE; FRUIT STORAGE; HEAT TREATMENT; MESSENGER RNA; ORGANOLEPTIC PROPERTY; POLYGALACTURONASE; POSTHARVEST PERIOD; PREVENTION; RIPENING; STORAGE TEMPERATURE;

PRUNUS; PRUNUS PERSICA;

EID: 0034813296     PISSN: 14620316     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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