The Effect of Ultraviolet Light on Subsequent Ripening of the Fruit of the Tomato (Lycopersicon esculentum)

Lignende værker

• Reduction in Pectin Methylesterase Activity Modifies Tissue Integrity and Cation Levels in Ripening Tomato (Lycopersicon esculentum Mill.) Fruits.
  af: Tieman, D. M., et al.
  Udgivet: (1994)
• The Effect of Ultraviolet Light on Subsequent Ripening of the Fruit of the Tomato (Lycopersicon esculentum)
  af: Miller, Erston V., et al.
  Udgivet: (1947)
• Evolution of antioxidant activity and bioactive compounds in tomato (Lycopersicon esculentum Mill.) fruits during growth and ripening
  af: Violeta Nour, et al.
  Udgivet: (2014-06-01)
• Cloning of tomato (Lycopersicon esculentum Mill.) arginine decarboxylase gene and its expression during fruit ripening.
  af: Rastogi, R, et al.
  Udgivet: (1993)
• Cell Wall Metabolism in Ripening Fruit (VI. Effect of the Antisense Polygalacturonase Gene on Cell Wall Changes Accompanying Ripening in Transgenic Tomatoes).
  af: Carrington, CMS., et al.
  Udgivet: (1993)