Fruit load or fruit position alters response to temperature and subsequently cherry tomato quality
- 26 January 2005
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 85 (6) , 1009-1016
- https://doi.org/10.1002/jsfa.2060
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoesJournal of the Science of Food and Agriculture, 2003
- Physiological factors limit fruit set of tomato (Lycopersicon esculentum Mill.) under chronic, mild heat stressPlant, Cell & Environment, 2000
- Differential Responses of Growth and Two Soluble Phenolics of Tomato to Resource AvailabilityEcology, 1996
- Intake of Carotenoids and Retino in Relation to Risk of Prostate CancerJNCI Journal of the National Cancer Institute, 1995
- Respiration and growth of tomato fruitPlant, Cell & Environment, 1995
- Ascorbic acid levels in tomato (Lycopersicon esculentum Mill.) at low temperatures.Agricultural and Biological Chemistry, 1986
- The constituents of tomato fruit — the influence of environment, nutrition, and genotypeC R C Critical Reviews in Food Science and Nutrition, 1981
- Effect of high temperature on CPTA-induced carotenoid biosynthesis in ripening tomato fruitsJournal of Agricultural and Food Chemistry, 1977
- EFFECTS OF SUB‐OPTIMAL RIPENING TEMPERATURES ON THE COLOR QUALITY AND PIGMENT COMPOSITION OF TOMATO FRUITJournal of Food Science, 1972
- Temperature Inhibition of Carotene Synthesis in TomatoBotanical Gazette, 1963