A Novel Small Heat Shock Protein Gene, vis1, Contributes to Pectin Depolymerization and Juice Viscosity in Tomato Fruit
Author:
Affiliation:
1. Department of Horticulture and Landscape Architecture, 1165 Horticulture Building, Purdue University West Lafayette, Indiana 47906 (W.R., Z.D., C.-K.D., A.K.H.); and
2. H.J. Heinz Company, P.O. Box 57, Stockton, California 95201 (R.H.O.)
Abstract
Publisher
Oxford University Press (OUP)
Subject
Plant Science,Genetics,Physiology
Link
http://academic.oup.com/plphys/article-pdf/131/2/725/37472191/plphys_v131_2_725.pdf
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4. Biochemical basis of high-temperature inhibition of ethylene biosynthesis in ripening tomato fruits.;Biggs;Physiol Plant,1988
5. New methods for quantitative determination of uronic acids.;Blumenkrantz;Anal Biochem,1973
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