High temperature reduces apple fruit colour via modulation...

Plant, Cell & Environment 2011 Vol. 34; Iss. 7

High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complex

KUI LIN-WANG, DIEGO MICHELETTI, JOHN PALMER, RICHARD VOLZ, LIDIA LOZANO, RICHARD ESPLEY, ROGER P. HELLENS, DAVID CHAGNÈ, DARYL D. ROWAN, MICHELA TROGGIO, IGNASI IGLESIAS, ANDREW C. ALLAN
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Volume:
34
Year:
2011
Language:
english
Pages:
15
DOI:
10.1111/j.1365-3040.2011.02316.x
File:
PDF, 1.76 MB
english, 2011
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