Involvement of DkTGA1 Transcription Factor in Anaerobic Response Leading to Persimmon Fruit Postharvest De-Astringency

Persimmon fruit are unique in accumulating proanthocyanidins (tannins) during development, which cause astringency in mature fruit. In ‘Mopanshi’ persimmon, astringency can be removed by treatment with 95% CO(2), which increases the concentrations of ethanol and acetaldehyde by glycolysis, and preci...

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Detalles Bibliográficos
Autores principales: Zhu, Qing-gang, Wang, Miao-miao, Gong, Zi-yuan, Fang, Fang, Sun, Ning-jing, Li, Xian, Grierson, Donald, Yin, Xue-ren, Chen, Kun-song
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4873192/
https://www.ncbi.nlm.nih.gov/pubmed/27196670
http://dx.doi.org/10.1371/journal.pone.0155916

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4873192/
https://www.ncbi.nlm.nih.gov/pubmed/27196670
http://dx.doi.org/10.1371/journal.pone.0155916

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