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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| Yayımlandı: | Plant Physiol |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Oxford University Press
1997
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| Konular: | |
| Online Erişim: | 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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