EFFECTS OF ETHYLENE ON THE QUALITY OF FRUITS AND VEGETABLES.

Author(s) : WATADA A. E.

Type of article: Article

Summary

ETHYLENE IS PRODUCED ENDOGENOUSLY BY PERHAPS ALL PLANTS AND THEIR ORGANS. AT CONCENTRATIONS AS LOW AS 0.1 MICROL/L, ETHYLENE CAN INDUCE A WIDE ARRAY OF PHYSIOLOGICAL RESPONSES, INCLUDING ALTERED GEOTROPIC GROWTH, ABSCISSION, RIPENING, SENESCENCE, AND PHYSIOLOGICAL DISORDERS. THESE RESPONSES CAN BE BENEFICIAL OR DETRIMENTAL, DEPENDING UPON THE RESPONSE AND ONE'S NEED.

Details

  • Original title: EFFECTS OF ETHYLENE ON THE QUALITY OF FRUITS AND VEGETABLES.
  • Record ID : 1987-0133
  • Languages: English
  • Source: J. Food Technol. - vol. 40 - n. 5
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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