Accumulation of soluble sugars in peel at high temperature leads to stay-green ripe banana fruit
Author:
Publisher
Oxford University Press (OUP)
Subject
Plant Science,Physiology
Link
http://academic.oup.com/jxb/article-pdf/60/14/4051/1849886/erp238.pdf
Reference46 articles.
1. An Evaluation of the Basis and Consequences of a Stay-Green Mutation in the navel negra Citrus Mutant Using Transcriptomic and Proteomic Profiling and Metabolite Analysis
2. Stay-green protein, defective in Mendel’s green cotyledon mutant, acts independent and upstream of pheophorbide a oxygenase in the chlorophyll catabolic pathway
3. Citrus Chlorophyllase Dynamics at Ethylene-Induced Fruit Color-Break: A Study of Chlorophyllase Expression, Posttranslational Processing Kinetics, and in Situ Intracellular Localization
4. Amino Acid Substitutions in Homologs of the STAY-GREEN Protein Are Responsible for thegreen-fleshandchlorophyll retainerMutations of Tomato and Pepper
5. Inhibition of degreening in the peel of bananas ripened at tropical temperatures..
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