HIGHLIGHTS
SUMMARY
In fact, the production and quality of citrus fruits depends on the regulation of the physiological and biochemical processes that determine the growth and ripening of the fruits. In fact, the connection between carbohydrates and fruit growth is supported by large studies, including several on source-sink imbalances, defoliation, sucrose supplementation, shading, defruiting, girdling and fruit thinning. Although external and internal ripening in citrus fruits are two separate and independent processes, the results relating to pulp coloring show that the degreening pulp process in fruits of trees girdled at 70 and 100 DAFB occurred . . .
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