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|Title: ||Influence of Temperature on Spongy Tissue Formation in ‘Alphonso’ Mango.|
|Authors: ||K., Hemanth|
K V, Ravishankar
K S, Shivashankara
|Issue Date: ||2008|
|Citation: ||Hemanth K. N. Vasanthaiah, K. V. Ravishankar, P. Narayanaswamy, K. S. Shivashankara.2008. Influence of Temperature on Spongy Tissue Formation in ‘Alphonso’ Mango. International Journal of Fruit Science, Vol. 8(3) :226-234|
|Abstract: ||High temperatures induce physiological changes within the mango fruit. A study was conducted to determine the influence of the rate of transpiration and respiration on spongy tissue formation in ‘Alphonso’ mango. Spongy tissue is a physiological disorder in ‘Alphonso’ mango. Both artificially and naturally induced spongy tissue showed low rates of transpiration and high rates of respiration as evidenced by stable oxygen isotope analysis and portable photosynthetic system readings. This condition builds up high temperatures within the fruits, leading to tissue breakdown. The results of this study indicated that the rate of transpiration and respiration has an influence on fruit temperature, which in turn has an influence on normal fruit ripening processes.|
|Appears in Collections:||Plant Physiology & Biochemistry|
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