INFLUENCE OF SPECTRAL QUALITY OF LIGHT ON PIGMENT SYSTEMS OF RIPENING TOMATOES
- 1 September 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (5) , 907-910
- https://doi.org/10.1111/j.1365-2621.1974.tb07273.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Carotenoids of yellow and red lutescent tomatoesJournal of Agricultural and Food Chemistry, 1974
- Spectroscopic MethodsPublished by Springer Nature ,1971
- ON THE PHOTODECOMPOSITION OF CHLOROPHYLL IN VITRO ‐I. REACTION RATES*Photochemistry and Photobiology, 1970
- ON THE PHOTODECOMPOSITION OF CHLOROPHYLL IN VITRO‐II. INTERMEDIATES AND BREAKDOWN PRODUCTS*Photochemistry and Photobiology, 1970
- Tomato ripening: Effects of light frequency, magnetic field, and chemical treatmentsEconomic Botany, 1968
- Determination of Chlorophylls, Chlorophyllides, Pheophytins, and Pheophorbides in Plant MaterialaJournal of Food Science, 1963
- EFFECTS OF LIGHT ON THE FORMATION OF CAROTENOIDS IN TOMATO FRUITSJournal of Food Science, 1954
- Analytical Methods for Carotenes of Lycopersicon Species and StrainsAnalytical Chemistry, 1947
- LIGHT AND THE CAROTINOID CONTENT OF CERTAIN FRUITS AND VEGETABLESPlant Physiology, 1931