A comparative study of melting and non-melting flesh peach cultivars reveals that during fruit ripening endo-polygalacturonase (endo-PG) is mainly involved in pericarp textural changes, not in firmness reduction-Reference-Cited by-同舟云学术

A comparative study of melting and non-melting flesh peach cultivars reveals that during fruit ripening endo-polygalacturonase (endo-PG) is mainly involved in pericarp textural changes, not in firmness reduction

Published:2011-04-21 Issue:11 Volume:62 Page:4043-4054
ISSN:1460-2431
Container-title:Journal of Experimental Botany
language:en
Short-container-title:

Author:

Ghiani A.,Onelli E.,Aina R.,Cocucci M.,Citterio S.

Publisher

Oxford University Press (OUP)

Subject

Plant Science,Physiology

Link

http://academic.oup.com/jxb/article-pdf/62/11/4043/16929409/err109.pdf

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4. Potential maturity indices and developmental aspects of melting- and non melting flesh peach genotypes for the fresh market;Brovelli;Journal of the American Society for Horticultural Science,1998

5. Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market;Brovelli;Journal of the Science of Food and Agriculture,1999

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