Manipulation of β‐carotene levels in tomato fruits results in increased ABA content and extended shelf life

Author:

Diretto Gianfranco1,Frusciante Sarah1,Fabbri Claudia2,Schauer Nicolas3,Busta Lucas45,Wang Zhonghua67,Matas Antonio J.89,Fiore Alessia1,K.C. Rose Jocelyn8,Fernie Alisdair R.3,Jetter Reinhard46,Mattei Benedetta210,Giovannoni Jim1112,Giuliano Giovanni1ORCID

Affiliation:

1. Italian national Agency for New technologies, Energy, and Sustainable Development (ENEA) Casaccia Research Center Roma Italy

2. Department of Biology and Biotechnology Sapienza University of Rome Rome Italy

3. Max‐Planck‐Institut für Molekulare Pflanzenphysiologie Potsdam‐Golm Germany

4. Department of Chemistry University of British Columbia Vancouver BC Canada

5. Center for Plant Science Innovation and Department of Biochemistry University of Nebraska–Lincoln Lincoln NE USA

6. Department of Botany University of British Columbia Vancouver BC Canada

7. College of Agronomy Northwest A&F University Yangling China

8. Plant Biology Section School of Integrative Plant Science Cornell University Ithaca NY USA

9. Department of Plant Biology Institute for Mediterranean and Subtropical Horticulture “La Mayora” (IHSM‐UMA‐CSIC) University of Málaga Málaga Spain

10. Department of Health, Life and Environmental Sciences University of L'Aquila L'Aquila Italy

11. U.S. Department of Agriculture–Agricultural Research Service Robert W. Holley Center for Agriculture and Health Ithaca NY USA

12. Boyce Thompson Institute for Plant Research Cornell University Ithaca NY USA

Publisher

Wiley

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

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