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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

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