Pectin Modification in Cell Walls of Ripening Tomatoes Occurs in Distinct Domains.

The class of cell wall polysaccharides that undergoes the most extensive modification during tomato (Lycopersicon esculentum) fruit ripening is pectin. De-esterification of the polygalacturonic acid backbone by pectin methylesterase facilitates the depolymerization of pectins by polygalacturonase II...

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Detalles Bibliográficos

Publicado en:	Plant Physiol
Principais autores:	Steele, N. M., McCann, M. C., Roberts, K.
Formato:	Artigo
Idioma:	Inglês
Publicado:	Oxford University Press 1997
Assuntos:	Research Article
Acceso en liña:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC158313/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12223710/ https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.114.1.373
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