Abstract：Comparison of physiological and biochemical changes between normal and blotchy ripening fruit (the fruit with brown vascular bundle) using a susceptive variety—Jiafen No. 10 was carried out. The results were as follows: in the blotchy ripening fruit flesh had lower level of ethylene, fructose and glucose as compared with normal fruit. In the Grade One blotchy ripening fruit, total carbon and nitrogen content and the ratio of C/N were lower than that of normal fruit, but in vascular, bundle total carbon and ...
收稿日期: 2004-11-15
引用本文:
齐明芳;须晖;李天来;. 番茄褐变型筋腐果与正常果实生理生化分析[J]. 中国蔬菜, 2005, 1(9): 4-6.
Qi Mingfang;Xu Hui;Li Tianlai. Comparison of Blotchy Ripening Fruit and Normal Fruit of Tomato. , 2005, 1(9): 4-6.
