Share

RESEARCH ON THE THERMAL STRESS EFFECT ON GREENHOUSE TOMATOES.

[In Romanian. / En roumain.]

Author(s) : BURZO I., AMARIUTEI A., DOBREANU M.

Type of article: Article

Summary

RESEARCH WORK ON GREENHOUSE TOMATOES OF THE CULTIVAR VEMONE REVEALED THE EFFECT OF STRESS PRODUCED BY HIGH TEMPERATURES: 313 K (40 DEG C), WHICH CAUSE METABOLIC DISORDERS, ESPECIALLY THE BIOSYNTHESIS OF LICOPEN AND THE ACTIVITY OF PECTIC ENZYMES PRODUCING A PHYSIOLOGICAL DISORDER CALLED < BLOCKING OF THE MATURATION >. TEMPERATURES OF 273 AND 271 K (0 AND -2 DEG C) REDUCE THESE PHYSIOLOGICAL AND BIOCHEMICAL PROCESSES IN TOMATOES. AFTER PRESERVING AT THESE TEMPERATURES, THE FRUIT MATURES NORMALLY.

Details

  • Original title: [In Romanian. / En roumain.]
  • Record ID : 1989-0996
  • Languages: Romanian
  • Source: Lucr. stiint. - 19; 75-81; 2 tabl.; 5 ref.
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing