Elevated temperature and water stress accelerate mesocarp cell death and shrivelling, and decouple sensory traits in Shiraz berries
Both water deficit and elevated temperature are likely to accelerate shrivelling in Shiraz berries with consequences for fruit yield and quality. The process of shrivelling is partially related to mesocarp cell death and it has been proposed that enhancement of berry flavour and aroma also correlate...
| Main Authors: | , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://link.springer.com/article/10.1007/s00271-013-0407-z http://hdl.handle.net/20.500.12123/3310 https://doi.org/10.1007/s00271-013-0407-z |
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