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The Physiological and Molecular Mechanism of Abscisic Acid in Regulation of Fleshy Fruit Ripening
The ripening of fleshy fruits is coupled with the degradation of both chlorophyll and cell walls, as well as changes in the metabolism of phenylpropanoids, flavonoids, starch/sucrose, and carotenoids. These processes are controlled by phytohormones and other factors, including abscisic acid (ABA), e...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829184/ https://www.ncbi.nlm.nih.gov/pubmed/33505417 http://dx.doi.org/10.3389/fpls.2020.619953 |