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Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance
BACKGROUND: Tomato fruit ripening is controlled by ethylene and is characterized by a shift in color from green to red, a strong accumulation of lycopene, and a decrease in β-xanthophylls and chlorophylls. The role of other hormones, such as auxin, has been less studied. Auxin is retarding the fruit...
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| Publicado en: | BMC Plant Biol |
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| Main Authors: | , , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
BioMed Central
2015
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4424491/ https://ncbi.nlm.nih.gov/pubmed/25953041 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12870-015-0495-4 |
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