Physiological Response of Mature Green Tomatoes to Treatment with Ethylene at High Temperature

Physiological Response of Mature Green Tomatoes to Treatment with Ethylene at High Temperature

This study investigated the effect of ethylene treatment at high temperatures of 30 to 40 °C for up to 72 hours on subsequent ripening-associated processes in mature green ‘Sunny’ and ‘Agriset 761’ tomatoes (Solanum lycopersicum). Compared with ethylene-treated fruit at 20 °C, ethylene exposure at 3...

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Bibliographic Details
Main Authors: Francisco E. Loayza, Michael T. Masarirambi, Jeffrey K. Brecht, Steven A. Sargent, Charles A. Sims
Format: Article
Language:English
Published: American Society for Horticultural Science (ASHS) 2020-10-01
Series:HortTechnology
Subjects:
acc oxidase
color
ethylene synthesis
heat stress
ripening
solanum lycopersicum
Online Access:https://journals.ashs.org/horttech/view/journals/horttech/30/6/article-p773.xml

Internet

https://journals.ashs.org/horttech/view/journals/horttech/30/6/article-p773.xml

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