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Degradation of Cell Wall Polysaccharides during Tomato Fruit Ripening

Changes in neutral sugar, uronic acid, and protein content of tomato (Lycopersicon esculentum Mill) cell walls during ripening were characterized. The only components to decline in amount were galactose, arabinose, and galacturonic acid. Isolated cell walls of ripening fruit contained a water-solubl...

詳細記述

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書誌詳細
主要な著者: Gross, Kenneth C., Wallner, Stephen J.
フォーマット: Artigo
言語:Inglês
出版事項: 1979
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC542777/
https://ncbi.nlm.nih.gov/pubmed/16660660
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