17816629

Source:http://linkedlifedata.com/resource/pubmed/id/17816629

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Predicate	Object
rdf:type	pubmed:Citation
lifeskim:mentions	umls-concept:C0017538, umls-concept:C0205421, umls-concept:C0242772, umls-concept:C1160534
pubmed:issue	3808
pubmed:dateCreated	2010-6-8
pubmed:abstractText	Treatment with gibberellic acid, at concentrations as low as 10(-7)M, of intact tomato fruits, or of pieces in tissue culture, markedly retarded ripening in terms of development of redness. Ethylene stimulations of color development were prevented by treatment with gibberellic acid, but ethylene stimulations of respiration were not. Gibberellin can delay the progress of some components of the ripening of fruit, preventing some of the changes triggered by ethylene.
pubmed:language	eng
pubmed:journal	http://linkedlifedata.com/resource/pubmed/journal/0404511
pubmed:status	PubMed-not-MEDLINE
pubmed:month	Dec
pubmed:issn	0036-8075
pubmed:author	pubmed-author:DostalH CHC, pubmed-author:LeopoldA CAC
pubmed:issnType	Print
pubmed:day	22
pubmed:volume	158
pubmed:owner	NLM
pubmed:authorsComplete	Y
pubmed:pagination	1579-80
pubmed:year	1967
pubmed:articleTitle	Gibberellin delays ripening of tomatoes.
pubmed:publicationType	Journal Article