A comparative study of melting and non-melting flesh peach cultivars reveals that during fruit ripening endo-polygalacturonase (endo-PG) is mainly involved in pericarp textural changes, not in firmness reduction

Author: Ghiani A.   Onelli E.   Aina R.   Cocucci M.   Citterio S.  

Publisher: Oxford University Press

ISSN: 1460-2431

Source: Journal of Experimental Botany, Vol.62, Iss.11, 2011-07, pp. : 4043-4054

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