A comparative study of melting and non-melting flesh peach cultivars reveals that during fruit ripening endo-polygalacturonase (endo-PG) is mainly involved in pericarp textural changes, not in firmness reduction
Peach softening is usually attributed to the dismantling of the cell wall in which endo-polygalacturonase (endo-PG)-catalysed depolymerization of pectins plays a central role. In this study, the hypothesis that the function of endo-PG is critical for achieving a melting flesh fruit texture but not f...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Journal of experimental botany. - 1985. - 62(2011), 11 vom: 15. Juli, Seite 4043-54
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| 1. Verfasser: |
Ghiani, A
(VerfasserIn) |
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| Weitere Verfasser: |
Onelli, E,
Aina, R,
Cocucci, M,
Citterio, S |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2011
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| Zugriff auf das übergeordnete Werk: | Journal of experimental botany
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Plant Proteins
Pectins
89NA02M4RX
Polygalacturonase
EC 3.2.1.15 |
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