ShareReversible inhibition of tomato fruit gene expression at high temperature. Effects on tomato fruit ripening.
Author(s) : LURIE S., HANDROS A., FALLIK E., SHAPIRA R.
Type of article: Article
Summary
The reversible inhibition of three ripening-related processes by high-temperature treatment (38 deg C) was examined in tomato cv. Daniella fruit. The persistence of heat-shock proteins at low temperature may be relevant to the protection against chilling injury provided by the heat treatment.
Details
- Original title: Reversible inhibition of tomato fruit gene expression at high temperature. Effects on tomato fruit ripening.
- Record ID : 1998-1718
- Languages: English
- Source: J. Plant Physiol. - vol. 110 - n. 4
- Publication date: 1996
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Indexing
- Themes: Fruit
- Keywords: Tomato; Heat; Treatment; Ripening (fruit); Inhibition; Fruit
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