EFFECTS OF ETHYLENE AND ACETYLENE ON MANGO FRUIT RIPENING

被引：37

作者：

MEDLICOTT, AP

SIGRIST, JMM

REYNOLDS, SB

THOMPSON, AK

机构：

[1] INST TECNOL ALIMENTOS,CAMPINAS,SP,BRAZIL

[2] POLYTECH WOLVERHAMPTON,SCH APPL SCI,WOLVERHAMPTON WV1 1LY,ENGLAND

来源：

关键词：

D O I：

10.1111/j.1744-7348.1987.tb01472.x

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：439 / 444

页数：6

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[3]

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[4]

BLANPIED GD, 1978, NY FOOD LIFE SCI B, V74, P2

[5] MOLECULAR REQUIREMENTS FOR BIOLOGICAL ACTIVITY OF ETHYLENE [J].

BURG, SP ;

BURG, EA .

[6]

Campbell C. W., 1969, Proceedings of the Tropical Region, American Society for Horticultural Science, V13, P221

[7]

FUCHS Y, 1975, TROP SCI, V17, P211

[8]

GRIERSON W, 1972, J AM SOC HORTIC SCI, V97, P541

[9]

LAKSHMINARAYANA S, 1975, TROP SCI, V17, P95

[10]

LIU FW, 1976, J AM SOC HORTIC SCI, V101, P63