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A Development-Associated Decrease in Osmotic Potential Contributes to Fruit Ripening Initiation in Strawberry (Fragaria ananassa)
Fruit development and ripening are accompanied by a large increase in cellular soluble solid contents, which results in a significant decrease in osmotic potential (DOP). Here, we report that this development-associated DOP contributes to the initiation of ripening in strawberry (Fragaria ananassa D...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Front Plant Sci |
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| Κύριοι συγγραφείς: | , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Frontiers Media S.A.
2020
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7365926/ https://ncbi.nlm.nih.gov/pubmed/32754182 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2020.01035 |
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