Ripening process study in persimmon (D. kaki) fruits on tree focused in ethylene
Fruit ripening is a highly coordinated, genetically programmed and an irreversible phenomenon involving a series of physiological, biochemical and organoleptic changes that lead to the development of a soft and edible ripe fruit with desirable quality attributes. These changes are driven by a cascad...
| Main Authors: | , , |
|---|---|
| Other Authors: | |
| Format: | conferenceObject |
| Language: | Inglés |
| Published: |
ISHS
2022
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/8461 https://www.actahort.org/books/1338/1338_34.htm |
Similar Items: Ripening process study in persimmon (D. kaki) fruits on tree focused in ethylene
- Ripening process study in persimmon (D. kaki) fruits on tree focused on ethylene
- Physiological Changes and Transcriptomic Analysis throughout On-Tree Fruit Ripening Process in Persimmon (Diospyros kaki L.)
- AsES elicitor induces ethylene production, accelerates ripening, and prevents Botrytis cinerea rot in strawberry fruit
- The elicitor AsES stimulates ethylene synthesis, induce ripening and enhance protection against disease naturally produced in avocado fruit
- Changes in the Pathway of Ethylene Production Following Citrus Exocortis Viroid Infection in Tomato Plants
- The I.V.I.A. germplasm collection of persimmon (Diospyros kaki Thunb.)