657 Genetic Determinants and Control of Fruit Softening
نویسندگان
چکیده
منابع مشابه
Ethylene-regulation of fruit softening and softening-related genes in peach.
To investigate the role of ethylene in peach fruit softening during ripening, stony hard peach fruit, in which ethylene production is suppressed during ripening, were treated with various concentrations of ethylene. There was no noticeable decrease in flesh firmness without ethylene treatment, while applied ethylene, in the range 0.1-100 microl l(-1), resulted in fruit softening. Furthermore, t...
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Softening is a characteristic of fruit ripening caused by oxidative action. The oxidized degree of membrane lipids and proteins in relation to production of reactive oxygen species (ROS) of postharvest banana fruit during softening were investigated. Firmness as an indictor of softening of banana fruit was also measured. Banana fruit firmness decreased markedly after 4 days of storage, which in...
متن کاملGenetic control of fruit vitamin C contents.
An F(1) progeny derived from a cross between the apple (Malus x domestica) cultivars Telamon and Braeburn was used to identify quantitative trait loci (QTL) linked to the vitamin C (l-ascorbate [l-AA]) contents of fruit skin and flesh (cortex) tissues. We identified up to three highly significant QTLs for both the mean l-AA and the mean total l-AA contents of fruit flesh on both parental geneti...
متن کاملPectate lyases, cell wall degradation and fruit softening.
This is a brief review of what is known about the role of pectate lyases in plants. The mode of action and three-dimensional structure of microbial pectate lyases is discussed first and then the limited information on the plant proteins is presented. Pectate lyase-like genes have been isolated from a wide range of plant tissues including germinating seeds, pollen, cell cultures, and ripening fr...
متن کاملHypoxia‐responsive ERFs involved in postdeastringency softening of persimmon fruit
Removal of astringency by endogenously formed acetaldehyde, achieved by postharvest anaerobic treatment, is of critical importance for many types of persimmon fruit. Although an anaerobic environment accelerates de-astringency, it also has the deleterious effect of promoting excessive softening, reducing shelf life and marketability. Some hypoxia-responsive ethylene response factors (ERFs) part...
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ژورنال
عنوان ژورنال: HortScience
سال: 2000
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.35.3.511d