In vivo pectin solubility in ripening and chill-injured tomato fruit
In vivo pectin solubility was examined in ripening and chill-injured tomato fruit with down-regulated polygalacturonase (PG, EC 3.2.1.15) activity and untransformed wild-type fruit by analyzing a pressure-extracted fluid of apoplastic origin. Pectin concentration in the apoplastic fluid increased th...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Texto completo: | http://hdl.handle.net/10400.14/2743 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/2743 |