Green ripe fruit in tomato: unraveling the genetic tapestry from cultivated to wild varieties-Reference-Cited by-同舟云学术

Green ripe fruit in tomato: unraveling the genetic tapestry from cultivated to wild varieties

Published:2024-06-07 Issue:11 Volume:75 Page:3203-3205
ISSN:0022-0957
Container-title:Journal of Experimental Botany
language:en
Short-container-title:

Author:

Kumar Pankaj¹^ORCID,Irfan Mohammad²^ORCID

Affiliation:

1. Department of Biotechnology, Dr. Y.S. Parmar University of Horticulture and Forestry , Solan, Himachal Pradesh 173230 , India

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

Abstract

This article comments on: Cui L, Zheng F, Li C, Li G, Ye J, Zhang Y, Wang T, Hong Z, Ye Z, Zhang J. 2024. Defective mutations in STAY-GREEN 1, PHYTOENE SYNTHASE 1, and MYB12 genes lead to formation of green ripe fruit in tomato. Journal of Experimental Botany 75, 3322–3336.

Publisher

Oxford University Press (OUP)

Link

https://academic.oup.com/jxb/article-pdf/75/11/3203/58083778/erae149.pdf

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3. Amino acid substitutions in homologs of the STAY-GREEN protein are responsible for the green-flesh and chlorophyll retainer mutations of tomato and pepper;Barry;Plant Physiology,2008

4. The genome of the stress-tolerant wild tomato species Solanum pennellii;Bolger;Nature Genetics,2014

5. Defective mutations in STAY-GREEN 1, PHYTOENE SYNTHASE 1, and MYB12 genes lead to formation of green ripe fruit in tomato;Cui;Journal of Experimental Botany,2024