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.
Author
Martin Balcerowicz
1
Affiliation
1
Sainsbury Laboratory, University of Cambridge, Cambridge CB2 1LR, United Kingdom martin.balcerowicz@slcu.cam.ac.uk.
PMID:
32611819
PMCID:
PMC7333699
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