Effect of Polyamines on Storability and Quality of Pomegranate Fruit (Punica granatum L.) Cv. Bhagwa
Pomegranate cv. Bhagawa fruits harvested at adequate stage of maturity were dipped in aqueous solutions containing various concentrations of the polyamines putrescine (1mM, 2mM and 3mM) and spermidine (0.5mM, 1mM and 1.5mM), along with Tween-20 as a surfactant, for 5 minutes. The fruits were then st...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2015
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/6b47041c1e3d4ac9bd23cb0e7754f854 |
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