Over-expression of GhDWF4 gene improved tomato fruit quality and accelerated fruit ripening
نویسندگان
چکیده
منابع مشابه
Changes in Gene Expression during Tomato Fruit Ripening.
Total proteins from pericarp tissue of different chronological ages from normally ripening tomato (Lycopersicon esculentum Mill. cv Rutgers) fruits and from fruits of the isogenic ripening-impaired mutants rin, nor, and Nr were extracted and separated by sodium dodecylsulfate-polyacrylamide gel electrophoresis. Analysis of the stained bands revealed increases in 5 polypeptides (94, 44, 34, 20, ...
متن کاملRegulation of tomato fruit ripening
Fruit ripening is a sophisticatedly orchestrated developmental process, unique to plants, that results in major physiological and metabolic changes, ultimately leading to fruit decay and seed dispersal. Because of their strong impact on fruit nutritional and sensory qualities, the ripeningassociated changes have been a matter of sustained investigation aiming at unravelling the molecular and ge...
متن کاملModification of Gene Expression in Ripening Fruit
Fruit ripening is a coordinated series of biochemical changes that renders the fruit attractive to eat. The fruit may soften, develop colour, change starch or acid into sugar, become flavoursome, produce more ethylene, increase in sensitivity to ethylene, and respire more rapidly. This syndrome is under contemporary genetic control as illustrated by mutants with fruit that develop normally but ...
متن کاملDifferential gene expression in ripening banana fruit.
During banana (Musa acuminata L.) fruit ripening ethylene production triggers a developmental cascade that is accompanied by a massive conversion of starch to sugars, an associated burst of respiratory activity, and an increase in protein synthesis. Differential screening of cDNA libraries representing banana pulp at ripening stages 1 and 3 has led to the isolation of 11 nonredundant groups of ...
متن کاملEffect of salinity on tomato fruit ripening.
Tomato (Lycopersicon esculentum Mill) plants from various cultivars growing on half-strength Hoagland solution were exposed at anthesis to 3 or 6 grams per liter NaCl. Salinity shortened the time of fruit development by 4 to 15%. Fruits of salt-treated plants were smaller and tasted better than did fruits of control plants. This result was obtained both for ripe fruits tested on the day of pick...
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ژورنال
عنوان ژورنال: Journal of Integrative Agriculture
سال: 2015
ISSN: 2095-3119
DOI: 10.1016/s2095-3119(15)61059-0