Examining the Role of Low Temperature in Satsuma Mandarin Fruit Peel Degreening via Comparative Physiological and Transcriptomic Analysis

Overview of attention for article published in Frontiers in Plant Science, July 2022

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oh this is great!

05 May 2023

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@collectdust @THoAFood That might be why it's green. The degreening as a Satsuma ripens is temperature-based. An experiment a few years ago showed they would degreen at 10C and 15C, but not 20C. https://t.co/hdRYivEPNZ

05 May 2023

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New Research: Examining the Role of Low Temperature in Satsuma Mandarin Fruit Peel Degreening via Comparative Physiological and Transcriptomic Analysis: Peel degreening is the most conspicuous aspect of fruit ripening in many… https://t.co/41Ql9EfuvM #Plan

11 Jul 2022

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Examining the Role of Low Temperature in Satsuma Mandarin Fruit Peel Degreening via Comparative Physiological and Transcriptomic Analysis https://t.co/2wqWCmvOYD #citrus

11 Jul 2022

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