The role of methyl jasmonate in mango ripening and biosynthesis of aroma volatile compounds

By H. Lalel, Z. Singh, S. C. Tan. 2003

98 citations recorded by the source corpus.

Subfields: Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/b01d32b3de20c8ab7f9a44f4be6378bddce22d1f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Molecular Biology

1. Vidhu A. Sane
2. P. Nath
3. R. Singh
4. Z. Singh

In Plant Science

1. R. Singh
2. Vidhu A. Sane
3. P. Nath
4. Z. Singh

Citations in the corpus

• Mango - Postharvest Biology and Biotechnology (2013, methodology): “…fruits at sprung green stage exhibited higher amount of aroma volatiles compared to those at hard mature, half ripe and ripe stages suggesting that to achieve better quality and greater aroma volatile production in ripe fruit, it should be harvested at the sprung green stage (Lalel et al., 2003a).”
• Advances in Fruit Aroma Volatile Research (2013, background): “Methyl jasmonate (MJ) alone and in conjunction with ethanol, is able to modify the biochemical pathways of volatile compounds [118].”