α-Mannosidase and β-d-N-acetylhexosaminidase outside the wall: partner exoglycosidases involved in fruit ripening process
Author:
Funder
FONDECYT
ANILLO
REDES
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Genetics,Agronomy and Crop Science,General Medicine
Link
https://link.springer.com/content/pdf/10.1007/s11103-023-01356-2.pdf
Reference91 articles.
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2. Azodanlou R, Darbellay C, Luisier J, Villettaz J, Amadò R (2004) Changes in flavour and texture during the ripening of strawberries. Eur Food Res Technol 218:167–172. https://doi.org/10.1007/s00217-003-0822-0
3. Bennet AB, Christoffersen RE (1986) Synthesis and processing of cellulase from ripening avocado fruit. Plant Physiol 81:830–835. https://doi.org/10.1104/pp.81.3.830
4. Bose SK, He Y, Howlader P, Wang W, Yin H (2021) The N-glycan processing enzymes β-D-N-acetylhexosaminidase are involved in ripening-associated softening in strawberry fruit. J Food Sci Technol 58:621–631. https://doi.org/10.1007/s13197-020-04576-2
5. Braun K, Romero J, Liddell C, Creamer R (2003) Production of swainsonine by fungal endophytes of locoweed. Mycol Res 107:980–988. https://doi.org/10.1017/S095375620300813X
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