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Molecular Weight and Degree of Methoxylation in Cell Wall Polyuronide during Softening in Pear and Apple Fruit

机译：梨和苹果果汁中细胞壁聚核苷酸中甲氧基化合物的分子量和程度

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H. Yoshioka; K. Aoba; Y. Kashimura;
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年度 1992
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1. Effects of water loss of 'Fuyu' persimmon fruit on molecular weights of mesocarp cell wall polysaccharides and fruit softening. [J] . Tsuchida Y, Sakurai N, Morinaga K, 园芸学会杂志 . 2004,第5期

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2. Cloning of cDNAs encoding cell-wall hydrolases from pear (Pyrus communis) fruit and their involvement in fruit softening and development of melting texture. [J] . Sekine D, Munemura I, Gao M, Physiologia plantarum . 2006,第2期

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5. Expression and characterization of wound and ethylene-induced genes, and changes in enzyme activities and cell wall polyuronides in response to wounding and ethylene in papaya and watermelon fruits. [D] . Karakurt, Yasar. 2003

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7. Effects of Water Loss of 'Fuyu' Persimmon Fruit on Molecular Weights of Mesocarp Cell Wall Polysaccharides and Fruit Softening [O] . Yasuhisa Tsuchida, Naoki Sakurai, Kunihisa Morinaga, 2004

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8. Fresh Deciduous Fruit (Apples, Pears, and Grapes) and Apple Juice Concentrate: World Markets and Trade, January 2009 [R] . 2009

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Molecular Weight and Degree of Methoxylation in Cell Wall Polyuronide during Softening in Pear and Apple Fruit

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