Reduction in Pectin Methylesterase Activity Modifies Tissue Integrity and Cation Levels in Ripening Tomato (Lycopersicon esculentum Mill.) Fruits.

Lignende værker

• Pectin Methylesterase Isoforms in Tomato (Lycopersicon esculentum) Tissues (Effects of Expression of a Pectin Methylesterase Antisense Gene).
  af: Gaffe, J., et al.
  Udgivet: (1994)
• Cell Wall Metabolism in Ripening Fruit (VII. Biologically Active Pectin Oligomers in Ripening Tomato (Lycopersicon esculentum Mill.) Fruits).
  af: Melotto, E., et al.
  Udgivet: (1994)
• Molecular Cloning of Tomato Pectin Methylesterase Gene and its Expression in Rutgers, Ripening Inhibitor, Nonripening, and Never Ripe Tomato Fruits
  af: Harriman, Robert W., et al.
  Udgivet: (1991)
• Mannosyl- and Xylosyl-Containing Glycans Promote Tomato (Lycopersicon esculentum Mill.) Fruit Ripening
  af: Priem, Bernard, et al.
  Udgivet: (1992)
• An Antisense Pectin Methylesterase Gene Alters Pectin Chemistry and Soluble Solids in Tomato Fruit.
  af: Tieman, DM, et al.
  Udgivet: (1992)