Difference between revisions of "Fruit firmness"
From GcatWiki
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| + | Fruit Firmness (Stewart Dalton, Spring 2013) | ||
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http://hortsci.ashspublications.org/content/37/2/386.full.pdf | http://hortsci.ashspublications.org/content/37/2/386.full.pdf | ||
Softening occurs with enzymatic digestion of cell wall components such as pectin, cellulose and hamicellulose. | Softening occurs with enzymatic digestion of cell wall components such as pectin, cellulose and hamicellulose. | ||
Pectin decreases as blueberries ripen from green to to blue- degradation of | Pectin decreases as blueberries ripen from green to to blue- degradation of | ||
Expansin protein family- necessary for softening process. Expression of expansin mRNA and protein is correlated with growth and/or cell wall disassembly (Dotto et al, 2005) | Expansin protein family- necessary for softening process. Expression of expansin mRNA and protein is correlated with growth and/or cell wall disassembly (Dotto et al, 2005) | ||
Revision as of 19:21, 7 February 2013
Fruit Firmness (Stewart Dalton, Spring 2013)
http://hortsci.ashspublications.org/content/37/2/386.full.pdf Softening occurs with enzymatic digestion of cell wall components such as pectin, cellulose and hamicellulose. Pectin decreases as blueberries ripen from green to to blue- degradation of Expansin protein family- necessary for softening process. Expression of expansin mRNA and protein is correlated with growth and/or cell wall disassembly (Dotto et al, 2005)
