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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...

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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

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