The Glucose-Related Decrease in Polar Auxin Transport During Ripening and its Possible Role in Grapevine Berry Coloring
Author:
Funder
FONDECYT
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
https://link.springer.com/content/pdf/10.1007/s00344-021-10553-6.pdf
Reference60 articles.
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2. Bao BL, Ke LQ, Jiang JM, Ying TJ (2007) Fruit quality of transgenic tomatoes with suppressed expression of LeETR1 and LeETR2 genes. Asia Pac J Clin Nutr 16:122–126
3. Böttcher C, Keyzers RA, Boss PK, Davies C (2010) Sequestration of auxin by the indole-3-acetic acid-amido synthetase GH3-1 in grape berry (Vitis vinifera L.) and the proposed role of auxin conjugation during ripening. J Exp Bot 61:3615–3625
4. Böttcher C, Harvey K, Forde C, Boss P, Davies C (2011) Auxin treatment of pre-veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation. Aust J Grape Wine Res 17:1–8
5. Böttcher C, Burbidge CA, Boss PK, Davies C (2013) Interactions between ethylene and auxin are crucial to the control of grape (Vitis vinifera L.) berry ripening. BMC Plant Biol 13:222
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