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...
Gardado en:
| Publicado en: | Plant Physiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Oxford University Press
1979
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC542777/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16660660/ https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.63.1.117 |
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