Characterization of the stage dependency of high temperature on green ripening reveals a distinct chlorophyll degradation regulation in banana fruit-Reference-Cited by-同舟云学术

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Characterization of the stage dependency of high temperature on green ripening reveals a distinct chlorophyll degradation regulation in banana fruit

Published:2014-12 Issue: Volume:180 Page:139-146
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Du Lina,Yang Xiaotang,Song Jun,Ma Zhuangzhuang,Zhang Zhaoqi,Pang Xuequn

Funder

National Key Basic Research Program of China

National Natural Science Foundation of China

Science and Technology Program of Guangdong, China

Publisher

Elsevier BV

Subject

Horticulture

Reference31 articles.

1. Multiple forms of α-expansin genes are expressed during banana fruit ripening and development;Asha;Postharvest Biol. Technol.,2007

2. Expression of multiple forms of polygalacturonase gene during ripening in banana fruit;Asif;Plant Physiol. Biochem.,2005

3. Pathway of chlorophyll breakdown in citrus fruit peel, as compared with Arabidopsis leaves and other plant systems;Azoulay-Shemer;Acta Hortic.,2011

4. Inhibition of degreening in the peel of bananas ripened at tropical temperatures. III. Changes in plastid ultrastructure and chlorophyll–protein complexes accompanying ripening in bananas and plantains;Blackbourn;Ann. Appl. Biol.,1990

5. Chlorophyllase versus pheophytinase as candidates for chlorophyll dephytilation during senescence of broccoli;Büchert;J. Plant Physiol.,2011

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