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Characteristics of Tomato Cell Wall Degradation in Vitro: Implications for the Study of Fruit-Softening Enzymes
The in vitro degradation of green tomato (Lycopersicon esculentum L.) cell walls by an extract of ripe fruits was characterized. The susceptibility of isolated walls to enzymolysis varied considerably among the different cultivars tested. Wall solubilization in vitro appeared to be nearly as extensi...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
1977
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC542580/ https://ncbi.nlm.nih.gov/pubmed/16660060 |
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