Cell wall swelling, fracture mode, and the mechanical properties of cherry fruit skins are closely related
Author:
Funder
Deutsche Forschungsgemeinschaft
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Genetics
Link
http://link.springer.com/content/pdf/10.1007/s00425-016-2639-7.pdf
Reference60 articles.
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2. Bargel H, Spatz HC, Speck T, Neinhuis C (2004) Two-dimensional tension tests in plant biomechanics—sweet cherry fruit skin as a model system. Plant Biol 6:432–439
3. Barrett DM, Gonzalez C (1994) Activity of softening enzymes during cherry maturation. J Food Sci 59:574–577
4. Basanta FM, de Escalada Plá MF, Stortz CA, Rojas AM (2013) Chemical and functional properties of cell wall polymers from two cherry varieties at two developmental stages. Carbohyd Polym 92:830–841
5. Batisse C, Buret M, Coulomb PJ (1996) Biochemical differences in cell wall of cherry fruit between soft and crisp fruit. J Agric Food Chem 44:453–457
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