Prestorage temperature manipulations to reduce chilling injury in tomatoes
- 1 May 1997
- journal article
- Published by Elsevier in Postharvest Biology and Technology
- Vol. 11 (1) , 57-62
- https://doi.org/10.1016/s0925-5214(97)01411-7
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Reversible Inhibition of Tomato Fruit Gene Expression at High Temperature (Effects on Tomato Fruit Ripening)Plant Physiology, 1996
- The Correlation between Heat-Shock Protein Accumulation and Persistence and Chilling Tolerance in Tomato FruitPlant Physiology, 1996
- A reassessment of heat treatment as a means of reducing chilling injury in tomato fruitPostharvest Biology and Technology, 1994
- Ripening characteristics of tomatoes stored at 12°C and 2°C following a prestorage heat treatmentScientia Horticulturae, 1992
- Heat Treatments for Improved Postharvest Quality of Horticultural CropsHortTechnology, 1992
- The Roles of Heat Shock Proteins in PlantsAnnual Review of Plant Biology, 1991
- Biochemical basis of high‐temperature inhibition of ethylene biosynthesis in ripening tomato fruitsPhysiologia Plantarum, 1988
- 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
- Effect of intermittent warming on the reduction of chilling injury of Villa Franka lemon fruits stored at cold temperatureThe Journal of Horticultural Science and Biotechnology, 1983
- The Short-Term Storage of Tomato FruitThe Journal of Horticultural Science and Biotechnology, 1981