Genetic Regulation of Tomato Fruit Ripening1

DOI XML XML 被引用文献6件
  • E. C. Tigchelaar
    Department of Horticulture, Purdue University, West Lafayette, IN 47907.
  • W. B. McGlasson
    Division of Food Research, C.S.I.R.O. North Ryde, N.S.W. Australia 2113.
  • R. W. Buescher
    Department of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701.

説明

<jats:title>Abstract</jats:title> <jats:p>Ripening is a dramatic event in the development of many fleshy fruits. Tomato ripening involves a number of chemical and physical changes which convert the fruit from a relatively inedible state to one of optimal quality (2, 19). These changes appear to be highly synchronized, as evidenced by the fact that respiratory patterns, rate of ethylene production, carotene development, and flavor and textural changes normally associated with the ripening process, occur in close succession during the relatively short period in which the fruit ripens (2, 22). The association of these changes with seed maturation supports the popular view that ripening is of adaptive significance in seed dispersal by rendering fruit attractive to animals responsible for dispersal.</jats:p>

収録刊行物

  • HortScience

    HortScience 13 (5), 508-513, 1978-10

    American Society for Horticultural Science

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