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dc.contributor.authorMignani, I.
dc.contributor.authorGreve, L.C.
dc.contributor.authorBen-Arie, R.
dc.contributor.authorStotz, Henrik
dc.contributor.authorLi, Chingying
dc.contributor.authorShackel, K.A.
dc.contributor.authorLabavitch, J.M.
dc.date.accessioned2013-07-24T08:32:44Z
dc.date.available2013-07-24T08:32:44Z
dc.date.issued1995-01
dc.identifier.citationMignani , I , Greve , L C , Ben-Arie , R , Stotz , H , Li , C , Shackel , K A & Labavitch , J M 1995 , ' The effects of GA 3 and divalent cations on aspects of pectin metabolism and tissue softening in ripening tomato pericarp ' , Physiologia Plantarum , vol. 93 , no. 1 , pp. 108-115 . https://doi.org/10.1034/j.1399-3054.1995.930116.x
dc.identifier.issn0031-9317
dc.identifier.otherPURE: 1481688
dc.identifier.otherPURE UUID: 02a7bc87-b1f6-43e0-9630-a188108446dd
dc.identifier.otherScopus: 0029168671
dc.identifier.urihttp://hdl.handle.net/2299/11163
dc.description.abstractThe ripening of discs cut from the pericarp of green tomato (Lycopersicon esculentum Mill.) fruits is inhibited by treatments with GA3 and several divalent cations, including calcium. Normal ripening is marked by an increase in the solubility of wall pectins. Calcium and GA3 alter the pattern of pectin solubility changes. In part this may be because polygalacturonase synthesis and/or secretion to the apoplast is reduced. The impact of divalent cations on ripening-related tissue softening appears to have a nonmetabolic component. Ripening-inhibiting ions rapidly reduce tissue softening, pectin solubilization and the normal ripening-related decrease in cellular turgoren
dc.format.extent8
dc.language.isoeng
dc.relation.ispartofPhysiologia Plantarum
dc.titleThe effects of GA3 and divalent cations on aspects of pectin metabolism and tissue softening in ripening tomato pericarpen
dc.contributor.institutionDepartment of Human and Environmental Sciences
dc.contributor.institutionSchool of Life and Medical Sciences
dc.contributor.institutionHealth & Human Sciences Research Institute
dc.contributor.institutionAgriculture, Veterinary and Food Sciences
dc.contributor.institutionGeography, Environment and Agriculture
dc.contributor.institutionCrop and Environmental Protection
dc.description.statusPeer reviewed
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=0029168671&partnerID=8YFLogxK
dc.relation.schoolSchool of Life and Medical Sciences
dcterms.dateAccepted1995-01
rioxxterms.versionofrecordhttps://doi.org/10.1034/j.1399-3054.1995.930116.x
rioxxterms.typeJournal Article/Review
herts.preservation.rarelyaccessedtrue


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