Ascorbic Acid Content in Relation to Ascorbic Acid Oxidase Activity and Polyamine Content in Tomato and Bell Pepper Fruits During Development, Maturation and Senescence

By E. Yahia, M. Contreras-Padilla, G. González-Aguilar. 2001

164 citations recorded by the source corpus.

Subfields: Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/5eb6f20df15b51e9314a9790535473af2cd5ec40

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In Plant Science

1. D. Valero
2. M. Serrano

Citations in the corpus

• Postharvest Biology and Technology for Preserving Fruit Quality (2010, background): “…diminution of ascorbic acid coincides with the beginning of the color changes, as has been observed in tomato (Serrano et al., 2008b) and pepper (Yahia et al., 2001), although in the latter ascorbic acid concentration increased as did the developmental process and color changes from green to…”