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Scientia Horticulturae
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
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.
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Gibberellin-like substances during ripening of olive fruit
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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
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