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dc.date.accessioned 2022-02-16T18:16:30Z
dc.date.available 2022-02-16T18:16:30Z
dc.date.issued 1994
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/131210
dc.description.abstract Effect of GA3 on postharvest ripening in strawberry fruit was evaluated through different biochemical parameters. Strawberry slices at different ripening stages were incubated with GA3. A significant decrease on respiratory activity depending on GA3 concentration was obtained. Also GA3 was applied to whole and deachened fruit at white and green ripening stages. Our results show that GA3 has an inhibitory effect on strawberry fruit ripening, evidenced by a decrease in the respiratory activity and a delay in anthocyanin synthesis and chlorophylls degradation. en
dc.format.extent 87-91 es
dc.language en es
dc.subject Strawberry fruit es
dc.subject Postharvest ripening es
dc.subject Inhibitory effect es
dc.title Effect of gibberellic acid on ripening of strawberry fruits (Fragaria annanassa Duch.) en
dc.type Articulo es
sedici.identifier.other doi:10.1007/bf00210952 es
sedici.identifier.issn 0721-7595 es
sedici.identifier.issn 1435-8107 es
sedici.creator.person Martínez, Gustavo Adolfo es
sedici.creator.person Chaves, Alicia Raquel es
sedici.creator.person Añón, María Cristina es
sedici.subject.materias Bioquímica es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Journal of Plant Growth Regulation es
sedici.relation.journalVolumeAndIssue vol. 13, no. 2 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)