Changes in physical characteristics and polyamines during maturation and storage of rambutans

Scientia Horticulturae

Volumn 91, Issue 1-2, 2001, Pages 101-109

  Kondo, S ^a   Posuya, P ^b   Kanlayanarat, S ^b  

^a PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Chilling injury; Polyamines; Putrescine; Rambutan

Indexed keywords

CULTIVAR;

NEPHELIUM LAPPACEUM;

EID: 0035976613     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0304-4238(01)00250-3     Document Type: Article

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8. Plant polyamines in flowering and fruit ripening
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11. Correlation of reduced chilling injury with increased spermine and spermidine levels in zucchini squash
12. Abscisic acid and putrescine accumulation in chilling-tolerant rice cultivars
13. Storage and handling of rambutan
14. Postharvest physiology and storage of rambutan
15. Relationship of polyamine content to ACC content and ethylene evolution in Japanese apricot fruit
16. Changes in polyamines and ethylene during the development and ripening of eggplant fruits (Solanum melongena)
17. Polyamine levels and tomato fruit development: Possible interaction with ethylene
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19. Modified atmosphere packaging minimizes increases in putrescine and abscisic acid levels caused by chilling injury in pepper fruit
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21. Endogenous polyamine concentrations during development, storage and ripening of pear fruits
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23. Chilling injury development of Tahitian lime, Emperor mandarin, Marsh grapefruit and Valencia orange