EFFECTS OF NITROGEN NUTRITION AND DAY TEMPERATURE ON COMPOSITION, COLOR AND NITRATE IN TOMATO FRUIT

被引：16

作者：

LUH, BS ^{[1
]}

UKAI, N ^{[1
]}

CHUNG, JI ^{[1
]}

机构：

[1] UNIV CALIF,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02768.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：29 / 33

页数：5

共 29 条

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[2]

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[3]

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[4]

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[5]

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[6] DETINNING IN CANNED TOMATOES CAUSED BY ACCUMULATIONS OF NITRATE IN FRUIT [J].

FARROW, RP ;

JOHNSON, JH ;

GOULD, WA ;

CHARBONNEAU, JE .

JOURNAL OF FOOD SCIENCE, 1971, 36 (02) :341-+

[7] NITRATE REDUCTASE ACTIVITY IN CORN SEEDLINGS AS AFFECTED BY LIGHT AND NITRATE CONTENT OF NUTRIENT MEDIA [J].

HAGEMAN, RH ;

FLESHER, D .

PLANT PHYSIOLOGY, 1960, 35 (05) :700-708

[8]

HALL C. B., 1964, PROC AMER SOC HORT SCI, V84, P507

[9]

HEWITT EJ, 1968, RECENT ASPECTS NITRO

[10]

Hoagland D. R., 1950, 347 U CAL CAL AGR EX

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