Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance

BACKGROUND: Tomato fruit ripening is controlled by ethylene and is characterized by a shift in color from green to red, a strong accumulation of lycopene, and a decrease in β-xanthophylls and chlorophylls. The role of other hormones, such as auxin, has been less studied. Auxin is retarding the fruit...

Descripción completa

Detalles Bibliográficos
Autores principales: Su, Liyan, Diretto, Gianfranco, Purgatto, Eduardo, Danoun, Saïda, Zouine, Mohamed, Li, Zhengguo, Roustan, Jean-Paul, Bouzayen, Mondher, Giuliano, Giovanni, Chervin, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4424491/
https://www.ncbi.nlm.nih.gov/pubmed/25953041
http://dx.doi.org/10.1186/s12870-015-0495-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4424491/
https://www.ncbi.nlm.nih.gov/pubmed/25953041
http://dx.doi.org/10.1186/s12870-015-0495-4

Ejemplares similares