Difference between revisions of "Fruit firmness"
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-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 the cell wall and middle lamella is directly responsible for the loss of firmness in ripening fruits. |
| + | |||
| + | -Fruit frimness is an important economic trait in blueberries for many reasons. | ||
-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 19:37, 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 the cell wall and middle lamella is directly responsible for the loss of firmness in ripening fruits.
-Fruit frimness is an important economic trait in blueberries for many reasons.
-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)
