Freezing effect on some quality parameters of transgenic parthenocarpic eggplants
Journal of Food Engineering(2003)
摘要
Parthenocarpy is the development of fruits in the absence of fertilization. It confers advantages to horticultural crops; the most important are fruit production under adverse environmental conditions and seedless fruits. Parthenocarpy has been obtained in eggplant by genetic engineering using a chimeric gene and an ovule-specific promoter which allows the plant to increase the content and/or the activity of indol-3-acetic acid.
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关键词
Freezing,Eggplant,Genetic engineering,Quality
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