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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Chi tiết về thư mục
Những tác giả chính:	Unigarro, Carlos Andrés, Flórez, Claudia Patricia, Oliveros, Carlos Eugenio, Cañón, Myriam
Định dạng:	Online
Ngôn ngữ:	spa
Được phát hành:	Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2018
Những chủ đề:	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
Truy cập trực tuyến:	https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/7667

Internet

https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/7667