Abstract
The sequence of events collectively known as ripening is the single most dramatic event in the life of climacteric fruit. It is quite clear that in the tomato, ribonucleic acid (1) and protein synthesis (see 2) are involved in the process, and a great deal of study has gone into an elucidation of the sequence of changes, especially in terms of precise alterations in enzymic components of various fruits (3–7). While specific proteins play a part in promoting ripening, it is possible that increased turnover, activation and transfer of proteins across membranes can best explain the process, possibly with ethylene being concerned with the initiation and co-ordination of many of the separate events.
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References
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© 1984 Martinus Nijhoff/Dr. W. Junk Publishers, The Hague
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Hobson, G.E., Harman, J.E., Nichols, R. (1984). Ethylene and the Control of Tomato Fruit Ripening. In: Fuchs, Y., Chalutz, E. (eds) Ethylene. Advances in Agricultural Biotechnology, vol 9. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-6178-4_41
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DOI: https://doi.org/10.1007/978-94-009-6178-4_41
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