Huge fruit variability, long lasting times and big amounts of needed fruits are some drawbacks in studies of ripening physiology. The in vitro approach to this kind of problems helps to bypass many of them. This work presents two in vitro systems on tomato and apple pericarps useful to study the effects of divalent ions and heat treatments on enzyme activities and cell wall metabolism during fruit ripening. The effectiveness of both systems is compared with whole fruit responses
An in vitro approach to study ripening phenomena of fruits / I. Mignani, M.C. Piagnani. ((Intervento presentato al 8. convegno International Congress of Plant Tissue and Cell Culture tenutosi a Firenze nel 1994.
An in vitro approach to study ripening phenomena of fruits
I. MignaniPrimo
;M.C. PiagnaniUltimo
1994
Abstract
Huge fruit variability, long lasting times and big amounts of needed fruits are some drawbacks in studies of ripening physiology. The in vitro approach to this kind of problems helps to bypass many of them. This work presents two in vitro systems on tomato and apple pericarps useful to study the effects of divalent ions and heat treatments on enzyme activities and cell wall metabolism during fruit ripening. The effectiveness of both systems is compared with whole fruit responses
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