נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Gibberellin-like substances during ripening of olive fruit
Year:
1980
Source of publication :
Scientia Horticulturae
Authors :
שולמן, יאיר
;
.
Volume :
12
Co-Authors:
Shulman, Y., Institute of Horticulture, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Lavee, S., Institute of Horticulture, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
169
To page:
175
(
Total pages:
7
)
Abstract:
The activity of gibberellin-like substances in olive fruits, Olea europea L. cultivar 'Manzanillo', was investigated. A decrease in gibberellin activity was found with the transition from green ripe to black ripe; simultaneously, the activity of inhibiting substances was demonstrated. The general aspects of ripening and their reference to the specific processes taking place in the olive fruit are discussed. © 1980.
Note:
Related Files :
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/0304-4238(80)90124-7
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23571
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:00
Scientific Publication
Gibberellin-like substances during ripening of olive fruit
12
Shulman, Y., Institute of Horticulture, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Lavee, S., Institute of Horticulture, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Gibberellin-like substances during ripening of olive fruit
The activity of gibberellin-like substances in olive fruits, Olea europea L. cultivar 'Manzanillo', was investigated. A decrease in gibberellin activity was found with the transition from green ripe to black ripe; simultaneously, the activity of inhibiting substances was demonstrated. The general aspects of ripening and their reference to the specific processes taking place in the olive fruit are discussed. © 1980.
Scientific Publication
You may also be interested in