Abstract
Fruit ripening involves biochemical and physiological changes that are primary factors influencing quality attributes, such as color, flavor and texture of the product. Tissue softening of fruits during ripening is the result of solubilization of the cell wall by a group of enzymes. One of the key enzymes is polygalacturonase (PG), functioning in the breakdown of pectin, a polymer of galacturonic acids that forms part of the structural support in cell wall.
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Chapter 12: Improving Tomatoe Quality by Antisense RNA
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(2006). Improving Tomato Quality by Antisense Rna. In: The ABCs of Gene Cloning. Springer, Boston, MA. https://doi.org/10.1007/0-387-28679-9_12
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DOI: https://doi.org/10.1007/0-387-28679-9_12
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-28663-1
Online ISBN: 978-0-387-28679-2
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