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

Journal of Experimental Botany

Volumn 62, Issue 11, 2011, Pages 4043-4054

  Ghiani, A ^a,b   Onelli, E ^b   Aina, R ^a   Cocucci, M ^b   Citterio, S ^a  

^a UNIVERSITY OF MILANO BICOCCA   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Endo polygalacturonase (endo PG); flesh texture; fruit firmness; fruit ripening; Prunus persica

Indexed keywords

PECTIN; POLYGALACTURONASE; VEGETABLE PROTEIN;

ARTICLE; CELL WALL; ENZYMOLOGY; FRUIT; GENE EXPRESSION; GENE EXPRESSION REGULATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; NUCLEOTIDE SEQUENCE; PROTEOMICS; PRUNUS; SEQUENCE ALIGNMENT; SPECIES DIFFERENCE;

BASE SEQUENCE; CELL WALL; FRUIT; GENE EXPRESSION; GENE EXPRESSION REGULATION, DEVELOPMENTAL; GENE EXPRESSION REGULATION, PLANT; PECTINS; PLANT PROTEINS; POLYGALACTURONASE; PROTEOMICS; PRUNUS; SEQUENCE ALIGNMENT; SPECIES SPECIFICITY;

LYCOPERSICON ESCULENTUM; PRUNUS PERSICA;

EID: 79960499393     PISSN: 00220957     EISSN: 14602431     Source Type: Journal    
DOI: 10.1093/jxb/err109     Document Type: Article

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