Biochemistry of Fruit Ripening

Biochemistry of Fruit Ripening

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It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mechG.B. Seymour, J.E. Taylor, Gregory A. Tucker. Recently a considerable international trade in avocado fruits has developed. Total world production of avocados in 1990 was around 1.4 million metric tonnes, with major producing countriesanbsp;...

Title:Biochemistry of Fruit Ripening
Author:G.B. Seymour, J.E. Taylor, Gregory A. Tucker
Publisher:Springer Science & Business Media - 2012-12-06


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