The effect of low ascorbic acid content on tomato fruit ripening
Charlotte Steelheart, Matías Leonel Alegre, Pierre Baldet, Christophe Rothan, Cécile Brès, Daniel Just, Yoshihiro Okabe, Hiroshi Ezura, Inti Ganganelli, Gustavo Esteban Gergoff Grozeff, Carlos G. Bartoli
Topics & Concepts
Ascorbic acidRipeningChromoplastSolanumChloroplastChemistryBotanyReactive oxygen speciesMutantHorticultureBiochemistryFood scienceBiologyPlastidGenePlant Stress Responses and TolerancePostharvest Quality and Shelf Life ManagementPhotosynthetic Processes and Mechanisms