Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold-Reference-Cited by-同舟云学术

Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

Published:2013-06 Issue:12 Volume:23 Page:1094-1100
ISSN:0960-9822
Container-title:Current Biology
language:en
Short-container-title:Current Biology

Author:

Zhang Yang,Butelli Eugenio,De Stefano Rosalba,Schoonbeek Henk-jan,Magusin Andreas,Pagliarani Chiara,Wellner Nikolaus,Hill Lionel,Orzaez Diego,Granell Antonio,Jones Jonathan D.G.,Martin Cathie

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Reference28 articles.

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2. Enhancement of fruit shelf life by suppressing N-glycan processing enzymes;Meli;Proc. Natl. Acad. Sci. USA,2010

3. Simultaneous transgenic suppression of LePG and LeExp1 influences fruit texture and juice viscosity in a fresh market tomato variety;Powell;J. Agric. Food Chem.,2003

4. Antisense RNA inhibition of polygalacturonase gene expression in transgenic tomatoes;Smith;Nature,1988

5. Down-regulation of tomato beta-galactosidase 4 results in decreased fruit softening;Smith;Plant Physiol.,2002

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