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Improving Tomato Quality by Antisense Rna

Abstract

Fruit ripening involves biochemical and physiological changes that are primary factors influencing quality attributes, such as color, flavor and texture of the product. Tissue softening of fruits during ripening is the result of solubilization of the cell wall by a group of enzymes. One of the key enzymes is polygalacturonase (PG), functioning in the breakdown of pectin, a polymer of galacturonic acids that forms part of the structural support in cell wall.

Keywords

Galacturonic Acid Border Sequence Amino Acid Signal Peptide Tomato Tissue Ripe Tomato Fruit 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Chapter 12: Improving Tomatoe Quality by Antisense RNA

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Copyright information

© Springer Science+Business Media, Inc. 2006

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