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Ripening of tomato fruits at reduced atmospheric and partial oxygen pressures
Author(s) -
Stenvers N.
Publication year - 1975
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1975.tb00516.x
Subject(s) - ripening , partial pressure , ethylene , biology , oxygen , senescence , horticulture , botany , atmospheric pressure , oxygen pressure , biochemistry , chemistry , microbiology and biotechnology , oceanography , organic chemistry , geology , catalysis
A reduced partial oxygen pressure retards the onset and the rate of ripening of tomato fruits, irrespective of the total atmospheric pressure and the absorption of endogenously evolved ethylene. The reduction of the partial oxygen supply is therefore a main factor in retarding senescence at low pressure storage.