EFFECTS OF SUB‐OPTIMAL RIPENING TEMPERATURES ON THE COLOR QUALITY AND PIGMENT COMPOSITION OF TOMATO FRUIT
- 1 January 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (1) , 56-59
- https://doi.org/10.1111/j.1365-2621.1972.tb03384.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Certain Physiological and Biochemical Changes in the Developing Tomato Fruit (Lycopersicon esculentum Mill.)Journal of Food Science, 1965
- Temperature Inhibition of Carotene Synthesis in TomatoBotanical Gazette, 1963
- DISTRIBUTION OF CAROTENOIDS IN THE TOMATOJournal of Food Science, 1955
- The occurrence of phytoene in various plant materialsArchives of Biochemistry and Biophysics, 1953
- Additional carotenes and a colorless polyene of lycopersicon species and strainsArchives of Biochemistry and Biophysics, 1953
- Die Konstitution des LycopinsBerichte der deutschen chemischen Gesellschaft (A and B Series), 1932