A novel small heat shock protein gene, vis1, contributes to pectin depolymerization and juice viscosity in tomato fruit

Plant Physiology

Volumn 131, Issue 2, 2003, Pages 725-735

  Ramakrishna, Wusirika ^a,c   Deng, Zhiping ^a   Ding, Chang Kui ^a,d   Handa, Avtar K ^a   Ozminkowski Jr , Richard H ^b  

^a PURDUE UNIVERSITY   (United States)

^b H J Heinz Company   (United States)

^c PURDUE UNIVERSITY   (United States)

^d AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FRUIT JUICES; PROTEINS; THERMAL EFFECTS; VISCOSITY;

BACTERIAL CELLS;

GENES;

BACTERIA (MICROORGANISMS); EMBRYOPHYTA; EUKARYOTA; LYCOPERSICON; LYCOPERSICON ESCULENTUM;

EID: 0037321536     PISSN: 00320889     EISSN: None     Source Type: Journal    
DOI: 10.1104/pp.012401     Document Type: Article

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