Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance
Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance
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Publisher
England: BioMed Central Ltd
Journal title
Language
English
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Publisher
England: BioMed Central Ltd
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Contents
Tomato fruit ripening is controlled by ethylene and is characterized by a shift in color from green to red, a strong accumulation of lycopene, and a decrease in β-xanthophylls and chlorophylls. The role of other hormones, such as auxin, has been less studied. Auxin is retarding the fruit ripening. In tomato, there is no study of the carotenoid cont...
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Full title
Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4424491
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4424491
Other Identifiers
ISSN
1471-2229
E-ISSN
1471-2229
DOI
10.1186/s12870-015-0495-4
