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Rhamnogalacturonan Endolyase Family 4 Enzymes: An Update on Their Importance in the Fruit Ripening Process. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Fruit ripening is a process that produces fruit with top sensory qualities that are ideal for consumption. For the plant, the final objective is seed dispersal. One of the fruit characteristics observed by consumers is texture, which is related to the ripening and softening of the fruit. Controlled and orchestrated events occur to regulate the expression of genes involved in disassembling and solubilizing the cell wall. Studies have shown that changes in pectins are closely related to the loss of firmness and fruit softening. For this reason, studying the mechanisms and enzymes that act on pectins could help to elucidate the molecular events that occur in the fruit. This paper provides a review of the enzyme rhamnogalacturonan endolyase (RGL; EC 4.2.2.23), which is responsible for cleavage of the pectin rhamnogalacturonan I (RGL-I) between rhamnose (Rha) and galacturonic acid (GalA) through the mechanism of β-elimination during fruit ripening. RGL promotes the loosening and weakening of the cell wall and exposes the backbone of the polysaccharide to the action of other enzymes. Investigations into RGL and its relationship with fruit ripening have reliably demonstrated that this enzyme has an important role in this process.
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Dai HF, Jiang B, Zhao JS, Li JC, Sun QM. Metabolomics and Transcriptomics Analysis of Pollen Germination Response to Low-Temperature in Pitaya ( Hylocereus polyrhizus). FRONTIERS IN PLANT SCIENCE 2022; 13:866588. [PMID: 35646022 PMCID: PMC9134753 DOI: 10.3389/fpls.2022.866588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Accepted: 03/31/2022] [Indexed: 06/15/2023]
Abstract
Cross-pollination can improve the percentage of fruit set and fruit weight for most red flesh varieties in pitaya. The technology of pollen storage was very important for successful cross-pollination. However, till present, the technology of pollen storage is unsatisfactory in pitaya production. In this study, pitaya pollen stored at low temperature was taken as the research object, and its physicochemical indexes, metabolomics, and transcriptomics were studied. The results showed that in vitro pollen germination rate decreased significantly with the increase in storage time. Soluble sugar and soluble protein content of pollen peaked on the first day of storage, whereas its relative conductivity, and manlondialdehyde (MDA) and proline contents increased gradually during storage. At the same time, the antioxidant enzyme system of pollen was also affected. Superoxide dismutase (SOD) activity decreased, while the activities of catalase (CAT) and peroxidase (POD) increased and superoxide anion generation rate increased gradually during storage. According to the metabolomics results, amino acid, peptide, nucleotide, plant hormone, terpene, alcohol, phenol, flavonoid, sterol, vitamin, ester, sphingolipid, and ketone contents increased significantly during storage, whereas flavonoid and pigment contents declined gradually. During pollen storage, the gene expressions related to carbohydrate metabolism, protein metabolism, acid and lipid metabolism, sterol metabolism, plant hormone metabolism, and signal transductions were significantly downregulated. With KEGG pathway analysis, isoquinoline alkaloid biosynthesis, tyrosine metabolism, alanine, aspartate, and glutamate metabolism of pollen were affected significantly during low-temperature storage. Correlation analysis showed that the gene expression patterns of HuRP2, HuUPL1, and HuAAT2 had significant effects on pollen germination. D-arabinose 5-phosphate and myricetin were positively correlated with pollen germination rate, which was valuable for studying preservation agents. In this study, the changes in pollen during low-temperature storage were described from the level of metabolites and genes, which could provide theoretical support for the research and development of pollen long-term storage technology in pitaya.
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Affiliation(s)
- Hong-fen Dai
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (Ministry of Agriculture and Rural Affairs), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Biao Jiang
- Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Jun-sheng Zhao
- Center of Agricultural Science and Technology Promotion, Maoming, China
| | - Jun-cheng Li
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (Ministry of Agriculture and Rural Affairs), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Qing-ming Sun
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (Ministry of Agriculture and Rural Affairs), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China
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Zhang W, Guo M, Yang W, Liu Y, Wang Y, Chen G. The Role of Cell Wall Polysaccharides Disassembly and Enzyme Activity Changes in the Softening Process of Hami Melon (Cucumis melo L.). Foods 2022; 11:foods11060841. [PMID: 35327264 PMCID: PMC8954864 DOI: 10.3390/foods11060841] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/13/2022] [Accepted: 03/13/2022] [Indexed: 02/06/2023] Open
Abstract
To investigate the physiological and molecular properties relating to cell wall carbohydrate metabolism in fruit, the ultrastructure and polysaccharides compositions of the cell wall, as well as the fruit quality and activities of enzymes relating to fruit softening, were studied for three Hami melon varieties (‘Xizhoumi 17’, ‘Jinhuami 25’, and ‘Chougua’) representing three different storability levels. The results showed that ‘Chougua’ maintained a higher firmness on day 18, with the lowest decay incidence (0%). ‘Chougua’ showed a better storage quality and intact cell wall structure. The molecular weight and monosaccharide composition of cell wall polysaccharides for Hami melons underwent great changes during storage, and the degradation of pectin polysaccharides was obvious, involving the depolymerization of macromolecular polymers accompanied by the production of new macromolecular polymers and composition changes in pectin monosaccharides (glucose, galactose, and arabinose) during the softening process of the Hami melons. Polygalacturonase, pectin methylesterase, xyloglucan endo-transglycosylase/hydrolase, α-arabinofuranosidase, β-galactosidase, and cellulase were associated with fruit softening at different stages of storage. There were similar softening mechanisms in the three Hami melons. This study will provide reference for further study on the fruit softening mechanisms of Hami melons.
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Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil p-Anisaldehyde Treatment. Foods 2021; 10:foods10102434. [PMID: 34681482 PMCID: PMC8535685 DOI: 10.3390/foods10102434] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 10/09/2021] [Accepted: 10/10/2021] [Indexed: 11/17/2022] Open
Abstract
The performance of p-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher content of total soluble solids, betacyanins, betaxanthins, total phenolics and flavonoids in postharvest pitaya fruits. Compared with control, the increase in hydrogen peroxide (H2O2) content and superoxide anion (O2•−) production was inhibited in fruit treated with PAA. Meanwhile, PAA significantly improved the activity of antioxidant enzymes superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT). Moreover, PAA-treated pitaya fruit maintained higher ascorbic acid (AsA) and reduced-glutathione (GSH) content but lower dehydroascorbate (DHA) and oxidized glutathione (GSSG) content, thus sustaining higher ratio of AsA/DHA and GSH/GSSG. In addition, activities of ascorbate peroxidase (APX), glutathione reductase (GR), monodehydroascorbate reductase (MDHAR) and dehydrogenation ascorbic acid reductase (DHAR), as well as the expression of HpSOD, HpPOD, HpCAT, HpAPX, HpGR, HpDHAR and HpMDHAR, were enhanced after PAA treatment. The findings suggest that postharvest application of PAA may be a reliable method to control postharvest decay and preserve quality of harvested pitaya fruit by enhancing the antioxidant potential of the AsA-GSH cycle and activating an antioxidant defense system to alleviate reactive oxygen species (ROS) accumulation.
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Chen L, Pan Y, Jia X, Wang X, Yuan J, Li X. Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post‐harvest storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lan Chen
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science and Technology Tianjin China
- Tianjin Gasin‐DH Preservation Technologies Co., Ltd. Tianjin China
| | - Yanfang Pan
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academic of Agricultural Sciences Beijing China
| | - Xiaoyu Jia
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
| | - Xiaodong Wang
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science and Technology Tianjin China
- Tianjin Liyuan Jieneng Gas Equipment Co., Ltd. Tianjin China
| | - Junwei Yuan
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science and Technology Tianjin China
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Yi M, Kong J, Yu Z. Effect of heat treatment on the quality and energy metabolism in "Golden Delicious" apple fruit. J Food Biochem 2021; 45:e13759. [PMID: 34142387 DOI: 10.1111/jfbc.13759] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 04/19/2021] [Accepted: 04/20/2021] [Indexed: 11/28/2022]
Abstract
The effect of heat treatment on fruit firmness and related enzymes, acidity and related enzymes, and energy metabolism on postharvest apple fruit was investigated. Results showed that heat treatment prevented softening at the early stage and maintained acidity. Compared with the control, heat treatment markedly inhibited the transcript level of MdcyME1-3 but improved the transcript level of MdPG3 and MdGAL1, thus heat-treated fruit exhibited higher activity of polygalacturonase (PG) and β-galactosidase (β-Gal). Moreover, levels of energy charge in heat-treated fruit were significantly higher than that in the control fruit. These results suggested that β-Gal played an important role in apple fruit softening at the later storage, and heat treatment maintained acidity and energy metabolism while enhanced the activity of cell wall enzymes. PRACTICAL APPLICATIONS: To reveal the mechanism of energy metabolism affecting fruit softening and change in fruit acidity, the enzyme activity and gene expression of apple fruits after heat treatment were studied. By comparing the heat treatment group with the control group, this study successfully explained the genomic mechanism controlling apple fruit acidity and softening in the fruit mature period at high level of energy charge, found key cell wall enzymes and candidate genes, and supplied theoretical guidance for maintaining the fruit quality of "Golden Delicious" fruit.
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Affiliation(s)
- Meijun Yi
- Department of Health Management and General Education, Jiangsu Health Vocational College, Nanjing, Jiangsu, P.R. China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, P.R. China
| | - Jing Kong
- School Logistics Management Section, Zibo Education Service Center, Zibo, Shandong, P.R. China
| | - Zhifang Yu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, P.R. China
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Wang D, Yeats TH, Uluisik S, Rose JKC, Seymour GB. Fruit Softening: Revisiting the Role of Pectin. TRENDS IN PLANT SCIENCE 2018; 23:302-310. [PMID: 29429585 DOI: 10.1016/j.tplants.2018.01.006] [Citation(s) in RCA: 211] [Impact Index Per Article: 35.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 01/16/2018] [Accepted: 01/18/2018] [Indexed: 05/18/2023]
Abstract
Fruit softening, which is a major determinant of shelf life and commercial value, is the consequence of multiple cellular processes, including extensive remodeling of cell wall structure. Recently, it has been shown that pectate lyase (PL), an enzyme that degrades de-esterified pectin in the primary wall, is a major contributing factor to tomato fruit softening. Studies of pectin structure, distribution, and dynamics have indicated that pectins are more tightly integrated with cellulose microfibrils than previously thought and have novel structural features, including branches of the main polymer backbone. Moreover, recent studies of the significance of pectinases, such as PL and polygalacturonase, are consistent with a causal relationship between pectin degradation and a major effect on fruit softening.
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Affiliation(s)
- Duoduo Wang
- Plant and Crop Science Division, School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK
| | - Trevor H Yeats
- Plant Biology Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA; Robert W. Holley Center for Agriculture and Health, USDA-ARS, Cornell University, Ithaca, NY 14853, USA
| | - Selman Uluisik
- Colemerik Vocational School, Hakkari University, University Street, Karsiyaka Neighborhood 30000, Hakkari, Turkey
| | - Jocelyn K C Rose
- Plant Biology Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA
| | - Graham B Seymour
- Plant and Crop Science Division, School of Biosciences, University of Nottingham, Sutton Bonington, Loughborough, LE12 5RD, UK.
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Xu J, Zhao Y, Zhang X, Zhang L, Hou Y, Dong W. Transcriptome Analysis and Ultrastructure Observation Reveal that Hawthorn Fruit Softening Is due to Cellulose/Hemicellulose Degradation. FRONTIERS IN PLANT SCIENCE 2016; 7:1524. [PMID: 27790234 PMCID: PMC5063854 DOI: 10.3389/fpls.2016.01524] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Accepted: 09/27/2016] [Indexed: 05/18/2023]
Abstract
Softening, a common phenomenon in many fruits, is a well coordinated and genetically determined process. However, the process of flesh softening during ripening has rarely been described in hawthorn. In this study, we found that 'Ruanrou Shanlihong 3 Hao' fruits became softer during ripening, whereas 'Qiu JinXing' fruits remained hard. At late developmental stages, the firmness of 'Ruanrou Shanlihong 3 Hao' fruits rapidly declined, and that of 'Qiu JinXing' fruits remained essentially unchanged. According to transmission electron microscopy, the middle lamella of 'Qiu JinXing' and 'Ruanrou Shanlihong 3 Hao' fruit flesh was largely degraded as the fruits matured. Microfilaments in 'Qiu JinXing' flesh were arranged close together and were deep in color, whereas those in 'Ruanrou Shanlihong 3 Hao' fruit flesh were arranged loosely, partially degraded and light in color. RNA-Seq analysis yielded approximately 46.72 Gb of clean data and 72,837 unigenes. Galactose metabolism and pentose and glucuronate interconversions are involved in cell wall metabolism, play an important role in hawthorn texture. We identified 85 unigenes related to the cell wall between hard- and soft-fleshed hawthorn fruits. Based on data analysis and real-time PCR, we suggest that β-GAL and PE4 have important functions in early fruit softening. The genes Ffase, Gns,α-GAL, PE63, XTH, and CWP, which are involved in cell wall degradation, are responsible for the different textures of hawthorn fruits. Thus, we hypothesize that the different textures of 'Qiu JinXing' and 'Ruanrou Shanlihong 3 Hao' fruits at maturity mainly result from cellulose/hemicelluloses degradation rather than from lamella degradation. Overall, we propose that different types of hydrolytic enzymes in cells interact to degrade the cell wall, resulting in ultramicroscopic Structure changes in the cell wall and, consequently, fruit softening. These results provide fundamental insight regarding the mechanisms by which hawthorn fruits acquire different textures and also lay a solid foundation for further research.
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Affiliation(s)
- Jiayu Xu
- College of Horticulture, Shenyang Agricultural UniversityShenyang, China
| | - Yuhui Zhao
- College of Horticulture, Shenyang Agricultural UniversityShenyang, China
| | - Xiao Zhang
- College of Horticulture, Shenyang Agricultural UniversityShenyang, China
| | - Lijie Zhang
- College of Forestry, Shenyang Agricultural UniversityShenyang, China
| | - Yali Hou
- College of Horticulture, Shenyang Agricultural UniversityShenyang, China
| | - Wenxuan Dong
- College of Horticulture, Shenyang Agricultural UniversityShenyang, China
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Nobile PM, Wattebled F, Quecini V, Girardi CL, Lormeau M, Laurens F. Identification of a novel α-L-arabinofuranosidase gene associated with mealiness in apple. JOURNAL OF EXPERIMENTAL BOTANY 2011; 62:4309-21. [PMID: 21561950 DOI: 10.1093/jxb/err146] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
In order to investigate the genetic bases of the physiological syndrome mealiness that causes abnormal fruit softening and juice loss in apples, an integrative approach was devised, consisting of sensory, instrumental, biochemical, genetic, and genomic methods. High levels of activity of α-L-arabinofuranosidase (α-AFase), a hydrolase acting on the pectic component of the cell walls, were found in individuals exhibiting the mealiness phenotype in a segregating population. The expression levels of the previously uncharacterized apple AF gene MdAF3 are higher in fruits from plants consistently showing mealiness symptons and high α-AFase activity. The transcription of MdAF3 is differentially regulated in distinct genomic contexts and appears to be independent of ethylene. Thus, it is likely to be controlled by endogenous developmental mechanisms associated with fruit ripening. The use of integrative approaches has allowed the identification of a novel contributor to the mealiness phenotype in apple and it has been possible to overcome the problems posed by the unavailability of near-isogenic lines to dissect the genetic bases of a complex physiological trait in woody perennial species.
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Affiliation(s)
- Paula Macedo Nobile
- INRA, Centre d'Angers, 42, Rue Georges Morel, BP 57, 49071, Beaucouzé Cedex, France
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Rosli HG, Civello PM, Martínez GA. alpha-l-Arabinofuranosidase from strawberry fruit: cloning of three cDNAs, characterization of their expression and analysis of enzymatic activity in cultivars with contrasting firmness. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2009; 47:272-81. [PMID: 19153050 DOI: 10.1016/j.plaphy.2008.12.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2008] [Revised: 12/10/2008] [Accepted: 12/14/2008] [Indexed: 05/23/2023]
Abstract
Softening of fleshy fruits during ripening is associated to catabolism of cell wall components. In strawberry, pectin degradation, as well as loss of neutral sugars (mainly arabinose), increases during ripening, and probably contributes to fruit softening. In this work, we report the activity of alpha-l-arabinofuranosidase (alpha-l-arafase) and the expression of related genes in strawberry. Activity of alpha-l-arafase was measured during ripening of cultivars with contrasting firmness. An important increment in the specific activity of alpha-l-arafase was detected during ripening in both cultivars. However, in the softest one (Toyonoka) the specific activities were higher than in the firmest (Camarosa). A combination of semi quantitative reverse transcriptase-PCR (RT-PCR) with degenerate primers and a screening of a cDNA library allowed the isolation and cloning of three cDNAs encoding putative alpha-l-arafases (FaAra1, FaAra2 and FaAra3). The deduced proteins revealed that FaAras belong to the glycoside hydrolase family 51 and not to glycoside hydrolase family 3. Expression studies, carried out by means of Northern-blot and semi quantitative RT-PCR, revealed that FaAras were predominantly expressed in fruit tissue and detected over the entire ripening process. Due to similarity of FaAras sequences, Northern-blot analysis probably grouped the expression of the three genes. The expression was high at small green stage, decreased at white stage and increased thereafter. The increment of the expression from white to 50% red stage was more evident in the softest cultivar (Toyonoka). Semi quantitative RT-PCR analysis allowed determining the expression of individual FaAras. The expression of the three genes was detected in all developmental and ripening stages. However, differences in expression levels could be detected between cultivars. In the softest cultivar, the expression of the three FaAras was higher at 50% and 75% red stages, and in the case of FaAra3 a higher expression was found also at 100% red stage. Overall, specific activity of alpha-l-arafase was higher in the softest cultivar; such activity reflects the expression of at least three putative FaAra genes.
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Affiliation(s)
- Hernán G Rosli
- IIB-INTECH (Instituto de Investigaciones Biotecnológicas-Instituto Tecnológico de Chascomús) (CONICET-UNSAM), Camino de Circunvalación Laguna Km 6, B7130IWA Chascomús, Argentina
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Tateishi A. β-Galactosidase and α-L-Arabinofuranosidase in Cell Wall Modification Related with Fruit Development and Softening. ACTA ACUST UNITED AC 2008. [DOI: 10.2503/jjshs1.77.329] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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