Ripening characteristics of tomatoes stored at 12°C and 2°C following a prestorage heat treatment
- 1 July 1992
- journal article
- Published by Elsevier in Scientia Horticulturae
- Vol. 51 (1-2) , 55-64
- https://doi.org/10.1016/0304-4238(92)90103-j
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Acquisition of Low-temperature Tolerance in Tomatoes by Exposure to High-temperature StressJournal of the American Society for Horticultural Science, 1991
- Prestorage Heat Treatment as a Means of Improving Poststorage Quality of ApplesJournal of the American Society for Horticultural Science, 1990
- Heat treatment of ripening apples: Differential effects on physiology and biochemistryPhysiologia Plantarum, 1990
- The Effect of High-Temperature Stress on Ripening of Tomatoes (Lycopersicon esculentum)Journal of Plant Physiology, 1988
- Biochemical basis of high‐temperature inhibition of ethylene biosynthesis in ripening tomato fruitsPhysiologia Plantarum, 1988
- Autolysis of chlorophyll in aqueous and detergent suspensions of chloroplast fragmentsPlant Science, 1986
- Changes in Shelf Life and Quality of Plum Fruit During Storage at High TemperaturesEngei gakkai zasshi (Journal of the Japanese Society for Horticultural Science), 1984
- The Short-Term Storage of Tomato FruitThe Journal of Horticultural Science and Biotechnology, 1981
- Ripening, Respiration, and Ethylene Production of ‘Hass’ Avocado Fruits at 20° to 40°C1Journal of the American Society for Horticultural Science, 1978
- Temperature Inhibition of Carotene Synthesis in TomatoBotanical Gazette, 1963