Polyuronides in Avocado (Persea americana) and Tomato (Lycopersicon esculentum) Fruits Exhibit Markedly Different Patterns of Molecular Weight Downshifts during Ripening.

Avocado (Persea americana) fruit experience a rapid and extensive loss of firmness during ripening. In this study, we examined whether the chelator solubility and molecular weight of avocado polyuronides paralleled the accumulation of polygalacturonase (PG) activity and loss in fruit firmness. Polyu...

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Argitaratua izan da:	Plant Physiol
Egile Nagusiak:	Huber, D. J., O'Donoghue, E. M.
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Oxford University Press 1993
Gaiak:	Research Article
Sarrera elektronikoa:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC158801/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12231835/ https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.102.2.473
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