Regulatory Specialization of Xyloglucan (XG) and Glucuronoarabinoxylan (GAX) in Pericarp Cell Walls during Fruit Ripening in Tomato (Solanum lycopersicum) [PDF]
, 2014 Disassembly of cell wall polysaccharides by various cell wall hydrolases during fruit softening causes structural changes in hemicellulose and pectin that affect the physical properties and softening of tomato fruit.
Hyodo Hiromi +7 more
core +1 more source
Reversion of Senescence: Effects of 2,4-Dichlorophenoxyacetic Acid and Indoleacetic Acid on Respiration, Ethylene Production, and Ripening of Banana Fruit Slices [PDF]
, 1969 M. Vendrell
openalex +1 more source
The Plant Journal, 2018 Starch degradation is a necessary process determining banana fruit quality during ripening. Many starch degradation-related genes are well studied. However, the transcriptional regulation of starch degradation during banana fruit ripening remains poorly ...
Zhong-qi Fan +6 more
semanticscholar +1 more source
Tissue specific analysis reveals a differential organization and regulation of both ethylene biosynthesis and E8 during climacteric ripening of tomato [PDF]
, 2014 Background: Solanum lycopersicum or tomato is extensively studied with respect to the ethylene metabolism during climacteric ripening, focusing almost exclusively on fruit pericarp. In this work the ethylene biosynthesis pathway was examined in all major
Bulens, Inge +14 more
core +2 more sources
Ripening tomatoes: C14O2 uptake by green tomato fruit [PDF]
, 1967 A. A. Boe, D. K. Salunkhe
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The Plant Journal, 2019 Summary Fruit softening in Fragaria (strawberry) is proposed to be associated with the modification of cell wall components such as xyloglucan by the action of cell wall‐modifying enzymes.
L. Witasari +5 more
semanticscholar +1 more source
The formation, ripening and stability of epitaxially strained island arrays [PDF]
arXiv, 2002 We study the formation and evolution of coherent islands on lattice mismatched epitaxially strained films. Faceted islands form in films with aniostropic surface tension. Under annealing, these islands ripen until a stable array is formed, with an island density which increases with film thickness.
arxiv
Organic Acids in the Ripening Banana Fruit [PDF]
, 1964 Heather Wyman, James K. Palmer
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The Fine Structure of Apple, Pear, and Plum Fruit Surfaces, their Changes during Ripening, and their Response to Polishing [PDF]
, 1963 D. S. Skene
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