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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Argitaratua izan da:	Plant Physiol
Egile Nagusiak:	Steele, N. M., McCann, M. C., Roberts, K.
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Oxford University Press 1997
Gaiak:	Research Article
Sarrera elektronikoa:	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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