Nitric oxide on/off in fruit ripening-Reference-Cited by-同舟云学术

Nitric oxide on/off in fruit ripening

Published:2018-06-25 Issue:5 Volume:20 Page:805-807
ISSN:1435-8603
Container-title:Plant Biology
language:en
Short-container-title:Plant Biol J

Author:

Corpas F. J.¹^ORCID,Palma J. M.¹^ORCID

Affiliation:

1. Group of Antioxidants; Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture; Department of Biochemistry, Cell and Molecular Biology of Plants; Estación Experimental del Zaidín; CSIC; Granada Spain

Funder

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Plant Science,Ecology, Evolution, Behavior and Systematics,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/plb.12852/fullpdf

Reference37 articles.

1. Characterisation of ethylene pathway components in non-climacteric capsicum;Aizat;BMC Plant Biology,2013

2. Antioxidant system and protein pattern in peach fruits at two maturation stages;Camejo;Journal of Agricultural and Food Chemistry,2010

3. Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration;Chaki;Annals of Botany,2015

4. Effect of nitric oxide on ethylene synthesis and softening of banana fruit slice during ripening;Cheng;Journal of Agricultural and Food Chemistry,2009

5. ‘Movers and shakers’ in the regulation of fruit ripening: a cross-dissection of climacteric versus nonclimacteric fruit;Cherian;Journal of Experimental Botany,2014

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