Effects of Continuous Exposure to 100% CO<sub>2</sub> or a Combination of 100% CO<sub>2</sub> and its Gradual Reduction to 0% on Ethylene Production in Japanese Persimmon ‘Tonewase’ Fruit.

ISHIMARU MEGUMI; YAMAMOTO TAKASHI; MORIOKA AKIRA; UEDA YOSHINORI; CHACHIN KAZUO

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J-GLOBAL ID：200902114516066757 Reference number：99A0923070

Effects of Continuous Exposure to 100% CO₂ or a Combination of 100% CO₂ and its Gradual Reduction to 0% on Ethylene Production in Japanese Persimmon ‘Tonewase’ Fruit.

ハウスカキ‘刀根早生’果実のCO₂脱渋におけるCO₂濃度の漸次低下処理がエチレン生成に及ぼす影響

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Volume： 68 Issue： 4 Page： 890-896 Publication year： Jul. 15, 1999
JST Material Number： F0626A ISSN： 0013-7626 CODEN： EGKZA9 Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Fruits and processed fruit products , Metabolism of substances

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Reference (18)：

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BOLLER, T. Assay for and enzymatic formation of an ethylene precursor, 1-aminocyclopropane-1-carboxylic acid. Planta. 1979, 145, 293-303
BUFLER, G. Ethylene-enhanced-1-aminocyclopropane-1-carboxylic acid synthase activity in ripening apples. Plant Physiol. 1984, 75, 192-195
BUFLER, G. Ethylene-promoted conversion of 1-aminocyclopropane-1-carboxylic acid to ethylene in peel of apple at various stages of fruit development. Plant Physiol. 1986, 80, 539-543
BURG, S. P. Molecular requirements for the viological sctivity of ethylene. Plant Physiol. 1967, 42, 144-152

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Effects of Continuous Exposure to 100% CO2 or a Combination of 100% CO2 and its Gradual Reduction to 0% on Ethylene Production in Japanese Persimmon ‘Tonewase’ Fruit.

Effects of Continuous Exposure to 100% CO₂ or a Combination of 100% CO₂ and its Gradual Reduction to 0% on Ethylene Production in Japanese Persimmon ‘Tonewase’ Fruit.