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Accumulation of Putrescine during Chilling Injury of Fruits

Putrescine (Put) increased 68% in lemon (Citrus limon (L.) Burm. f. cv Bearss) flavedo, 39% in grapefruit (C. paradisi Macf. cv Marsh) flavedo, 49% in grapefruit juice, and 149% in pepper (Capsicum annuum L. cv Early Calwonder) pericarp when fruits were stored at chilling temperatures. In lemon flav...

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Détails bibliographiques
Auteurs principaux: McDonald, Roy E., Kushad, Mosbach M.
Format: Artigo
Langue:Inglês
Publié: 1986
Sujets:
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC1056111/
https://ncbi.nlm.nih.gov/pubmed/16665015
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