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Pectic polysaccharides are attacked by hydroxyl radicals in ripening fruit: evidence from a fluorescent fingerprinting method

Background and aims Many fruits soften during ripening, which is important commercially and in rendering the fruit attractive to seed-dispersing animals. Cell-wall polysaccharide hydrolases may contribute to softening, but sometimes appear to be absent. An alternative hypothesis is that hydroxyl rad...

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Detalles Bibliográficos
Autores principales: Airianah, Othman B., Vreeburg, Robert A. M., Fry, Stephen C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4765547/
https://www.ncbi.nlm.nih.gov/pubmed/26865506
http://dx.doi.org/10.1093/aob/mcv192