Tomatoes Turn Pale in the Heat: High Temperature Reduces Red and Green Pigmentation via Phytochromes

Plant Physiol. 2020 Jul;183(3):810-811. doi: 10.1104/pp.20.00662.
No abstract available

Publication types

  • Comment

MeSH terms

  • Hot Temperature
  • Phytochrome*
  • Pigmentation
  • Solanum lycopersicum*
  • Temperature
  • Terpenes

Substances

  • Terpenes
  • Phytochrome