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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2019
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| Materias: | |
| 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 |