A Development-Associated Decrease in Osmotic Potential Contributes to Fruit Ripening Initiation in Strawberry (Fragaria ananassa)

Fruit development and ripening are accompanied by a large increase in cellular soluble solid contents, which results in a significant decrease in osmotic potential (DOP). Here, we report that this development-associated DOP contributes to the initiation of ripening in strawberry (Fragaria ananassa D...

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Detalles Bibliográficos
Autores principales: Jia, Kenan, Zhang, Qing, Xing, Yu, Yan, Jiaqi, Liu, Luo, Nie, Kaili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7365926/
https://www.ncbi.nlm.nih.gov/pubmed/32754182
http://dx.doi.org/10.3389/fpls.2020.01035

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7365926/
https://www.ncbi.nlm.nih.gov/pubmed/32754182
http://dx.doi.org/10.3389/fpls.2020.01035

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