The postharvest ripening of strawberry fruits induced by abscisic acid and sucrose differs from their in vivo ripening.
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DOI: 10.1016/j.foodchem.2020.126407
Abstract: In this study, we compared the chemical composition of strawberry (Fragaria × ananassa) fruits that were ripened in vivo (attached to plant) to those ripened during postharvest storage. The effects of the application of abscisic acid (ABA)… read more here.
Keywords: strawberry fruits; abscisic acid; postharvest ripening; ripening strawberry ... See more keywords