Difference between revisions of "Fruit firmness"
From GcatWiki
| Line 1: | Line 1: | ||
Fruit Firmness (Stewart Dalton, Spring 2013) | Fruit Firmness (Stewart Dalton, Spring 2013) | ||
| − | 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)
