An integrated analysis based on transcriptome and proteome reveals deastringency-related genes in CPCNA persimmon

Persimmon fruits accumulate a large amount of proanthocyanidins (PAs) during development. PAs cause a dry or puckering sensation due to its astringency. Pollination constant and non-astringent (PCNA) persimmon fruits can lose astringency during fruit ripening. However, little is known about the mech...

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Detalles Bibliográficos
Autores principales: Chen, Wenxing, Xiong, Yalou, Xu, Liqing, Zhang, Qinglin, Luo, Zhengrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5356345/
https://www.ncbi.nlm.nih.gov/pubmed/28304376
http://dx.doi.org/10.1038/srep44671

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5356345/
https://www.ncbi.nlm.nih.gov/pubmed/28304376
http://dx.doi.org/10.1038/srep44671

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