UDP-glucosyltransferase PpUGT85A2 controls volatile glycosylation in peach

The monoterpene linalool is a major contributor to aroma and flavor in peach (Prunus persica) fruit. It accumulates during fruit ripening, where up to ~40% of the compound is present in a non-volatile glycosylated form, which affects flavor quality and consumer perception by retronasal perception du...

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Detalles Bibliográficos
Autores principales: Wu, Boping, Cao, Xiangmei, Liu, Hongru, Zhu, Changqing, Klee, Harry, Zhang, Bo, Chen, Kunsong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2019
Materias:
Research Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6363097/
https://www.ncbi.nlm.nih.gov/pubmed/30481327
http://dx.doi.org/10.1093/jxb/ery419

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6363097/
https://www.ncbi.nlm.nih.gov/pubmed/30481327
http://dx.doi.org/10.1093/jxb/ery419

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