increasing the root:shoot ratio ( Atkinson et al., 1999 ; Chaves et al., 2003 ). Limitation of leaf growth and an increase in stomatal resistance to gas exchanges are associated with a decrease of water and mineral nutrition flow from roots, which affects
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Youssef Rouphael, Mariateresa Cardarelli, Giuseppe Colla, and Elvira Rea
Dámaris L. Ojeda-Barrios, Eloísa Perea-Portillo, O. Adriana Hernández-Rodríguez, Graciela Ávila-Quezada, Javier Abadía, and Leonardo Lombardini
(Zn-DTPA) in addition to a commercial product (NZN, nitrazinc) containing the inorganic salt ZnNO 3 , to increase leaf Zn in an attempt to improve nut yield and quality in pecan trees as well as to evaluate changes in vegetative and physiological
John C. Beaulieu, Allison K. Rausch, and Elaine T. Champagne
53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality
David E. Kopsell, William M. Randle, and Norman E. Schmidt
53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality
Carlos A. Lazcano, L.M. Pike, and K.S. Yoo
53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality
Y. Liu, B.S. Patil, H. Ahmad, and D.T. Gardiner
53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality
Bhimanagouda S. Patil and Ashok K. Alva
53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality
James R. Gorny and Adel A. Kader
53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality
G.H. Reginato and L.E. Luchsinger
53 ORAL SESSION 7 (Abstr. 438-444) Cross-commodity: Postharvest Physiology/Food Science/Flavor/Nutrition/Quality
Alba A. Clivati McIntyre, David M. Francis, Timothy K. Hartz, and Christopher Gunter
processors through increased costs of peeling ( Barrett et al., 2006 ) and lower product grades ( USDA, 1983 ). Ripening disorders also lower the nutritional potential of the fruit resulting from a reduction of lycopene and beta-carotene in affected tissue