Avocado Fruit Development and Ripening Physiology

By J. Bower, J. Cutting. 2011

84 citations recorded by the source corpus.

Subfields: Plant Science

View Paper: https://www.semanticscholar.org/paper/768189b7d8069477de2d47c1aa684be47b9f3674

How researchers see this paper

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In Plant Science

1. N. Khan
2. D. Sivakumar
3. Alessandra Francini
4. Noushina Iqbal
5. A. Thompson
6. L. Korsten
7. M. Bill
8. M. R. Khan

Citations in the corpus

• Avocado Fruit Quality Management during the Postharvest Supply Chain (2014, background): “(162) During the browning process in the above-mentioned physiological disorders, enzymatic oxidation of phenolic compounds to melanin, which is mediated by polyphenol oxidase (PPO), is responsible for the brown discoloration of the mesocarp.(123,128) The activity of PPO was noted to increase due to”
• Ethylene Role in Plant Growth, Development and Senescence: Interaction with Other Phytohormones (2017, background): “In avocado, the application of isopentenyl adenosine increased the ethylene and fruit ripening (Bower and Cutting, 1988).”