Effects of Al(3+) and La(3+) Trivalent Metal Ions on Tomato Fruit Proteomes

The tomato (Solanum lycopersicum) ripening process from mature green (MG) to turning and then to red stages is accompanied by the occurrences of physiological and biochemical reactions, which ultimately result in the formation of the flavor, color and texture of ripe fruits. The two trivalent metal...

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Detalles Bibliográficos
Autores principales: Sangireddy, Sasikiran, Okekeogbu, Ikenna, Ye, Zhujia, Zhou, Suping, Howe, Kevin J., Fish, Tara, Thannhauser, Theodore W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372228/
https://www.ncbi.nlm.nih.gov/pubmed/28248258
http://dx.doi.org/10.3390/proteomes5010007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372228/
https://www.ncbi.nlm.nih.gov/pubmed/28248258
http://dx.doi.org/10.3390/proteomes5010007

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