Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period

Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period

The natural ripening process in climacteric fruits can be modified by intervening in the mechanisms of ethylene action, either pre-harvest or post-harvest. In some fruits, ethylene inhibitors retard development. In this research, the effect of four ethylene inhibitors on the development of coffee fr...

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Bibliographic Details
Main Authors: Unigarro, Carlos Andrés, Flórez, Claudia Patricia, Oliveros, Carlos Eugenio, Cañón, Myriam
Format: Online
Language:spa
Published: Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2018
Subjects:
Fruit development
Retardant
Acid salicylic
Aminoethyoxy-vinyl-glycine
Coffe
Harvest
Desarrollo del fruto
Retardante
Ácido salicílico
Aminoetoxi-vinil-glicina
Café
Cosecha
Développement de fruits
Retardateur
Acide salicylique
Aminoéthyoxy-vinyl-glycine
Récolte
Sviluppo della frutta
Ritardante
Acido salicilico
Aminoethyoxy-vinil-glicina
Caffè
Raccolto
Desenvolvimento de frutas
Salicílico ácido
Colheita
Online Access:https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/7667
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https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/7667