1.
Effect of Heat Treatment on Ripening Physiology and Quality of Postharvest green Tomato Fruit
热处理对采后绿熟番茄果实的后熟生理及其品质的影响
2.
Changes of Tomato Lycopene Contents in Its Growing Process
番茄果实成熟过程中番茄红素含量的变化
3.
The Relationship between Ca～(2+)-ATPase and Ripening and Senescene in Tomato Fruits;
Ca～（2+）-ATPase与番茄果实成熟衰老的关系研究
4.
Effects of Salicylic Acid Treatments on Postharvest Ripening and Senescence of Tomato
水杨酸处理对采后番茄果实后熟衰老的影响
5.
Genetic Analysis on Lycopene Content in Tomato (Lycopersicon esculentum Mill.) Fruit
番茄果实中番茄红素含量的遗传分析
6.
Research on Physiological Characters in Fruit Ripening Period and Effects of Pathogen to Rot of Processing Tomato;
果实熟期生理和致病菌对加工番茄果实腐烂影响的研究
7.
Effect of 1-Methylcyclopropene Post-harvest Treatment on Ripening Process in Cherry Tomato Fruit (Lycopersicon esculentum var. cerasiforme)
1-甲基环丙烯采后处理对樱桃番茄果实成熟过程的影响(英文)
8.
Physiological Difference of Tomato (Solanum Lycopersicum) Fruits with Different Storability during Ripening;
不同耐贮性番茄果实成熟过程中生理特性差异的比较研究
9.
The Relationship between Changes of Endogenous Hormones and Reactive Oxygen Species in Tomato Seed and Fruit Ripening;
番茄种子的内源激素及活性氧的变化规律与果实成熟的关系
10.
Studies on the Changes of Carotenoids during Ripening Stages of Antisense ACS Transgenic Tomato Fruit;
转反义ACS基因番茄果实在成熟过程中类胡萝卜素的变化研究
11.
Comparative Analyses of Fruit Ripening by Using Information in the TIGR Tomato Gene Index
利用TIGR番茄基因索引分析挖掘果实成熟相关基因(英文)
12.
Experiment of Microorganisms Preparation"Green Health"on Increasing the Production of Tomato
微生物制剂“绿源生”对番茄增产的效果
13.
a fruit [tomato] grower
水果 [番茄] 栽培者
14.
Green tomatoes are sour.
未熟的番茄是酸的。
15.
Study on Separation and Clone of the microRNA(miRNA) in Tomato Fruit and Their Expression Levels in Tissue;
番茄果实中miRNA的克隆及表达水平鉴定
16.
Change of fruit postharvest processing quality of three tomato cultivars
加工番茄采后果实加工品质差异分析
17.
Storage characters of tomato fruit ‘Hangza NO.2’
‘杭杂2号’番茄果实耐贮藏性的研究
18.
Release of cytochrome C in tomato fruit induced by heat shock
热激诱导番茄果实细胞色素C的释放