Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars-Reference-Cited by-同舟云学术

Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars

Published:2011-03-28 Issue:8 Volume:91 Page:1511-1516
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Shiga Tania M,Soares Claudinéia A,Nascimento João RO,Purgatto Eduardo,Lajolo Franco M.,Cordenunsi Beatriz R

Funder

FAPESP

CNPq

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4342/fullpdf

Reference25 articles.

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2. Signal transduction systems regulating fruit ripening;Adams-Phillips;Trends Plant Sci,2004

3. A Comparative study on wall degrading enzymes, pectin modifications and softening during ripening of selected tropical fruits;Ali;Plant Sci,2004

4. Solubilization of tomato fruit pectins by ascorbate: a possible non-enzymic mechanism of fruit softening;Dumville;Planta,2003

5. Cell wall disassembly in ripening fruits;Brummell;Funct Plant Biol,2006

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