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/lp/springer-journals/the-abcs-of-gene-cloning-improving-tomato-quality-by-antisense-rna-Nz85tu301e
References (5)
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- Publisher
- Springer International Publishing
- Copyright
- © Springer International Publishing AG, part of Springer Nature 2018
- ISBN
- 978-3-319-77762-7
- Pages
- 143 –147
- DOI
- 10.1007/978-3-319-77982-9_13
- Publisher site
- See Chapter on Publisher Site
Abstract
[Fruit ripening involves biochemical and physiological changes influencing quality attributes, such as color, flavor and texture of the product. Tissue softening of fruits during ripening is the result of solubilization of the cell wall by a group of enzymes. One of the key enzymes is polygalacturonase (PG), functioning in the breakdown of pectin, a polymer of galacturonic acids that forms part of the structural support in cell wall.]
Published: May 27, 2018