• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>Workshop on Food Quality Science and Technology Jun, 2001 Babtai, Kaunas, Lithuania >BIOCHEMISTRY AND MOLECULAR BIOLOGY OF PAPAYA FRUIT SOFTENING DURING RIPENING
【24h】

BIOCHEMISTRY AND MOLECULAR BIOLOGY OF PAPAYA FRUIT SOFTENING DURING RIPENING

机译：番木瓜果实软化过程中的生物化学和分子生物学

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Results suggest that certain genes involved in biosynthesis and perception of ethylene are upregulated during ripening of papaya. Likewise, particular genes or gene products related to fruit softening are increasingly expressed or accumulated through ripening. Genetic manipulation of ripening through regulation of ethylene action is a distinct possibility, and relatively easy to achieve in papaya. However, exploitation of texture changes through manipulation of softening genes is more complicated because this involves downregulating the activity of a number of relevant genes. Some of these genes or gene products have already been identified and their possible functional significance to softening ascertained. As the mechanism of papaya fruit softening becomes better understood, it may be possible to effectively manipulate texture changes and extend storage life through genetic exploitations.
机译：结果表明，在木瓜成熟期间，某些参与生物合成和乙烯感知的基因被上调。同样，与果实软化有关的特定基因或基因产物也通过成熟而逐渐表达或积累。通过调节乙烯作用来进行成熟的遗传操作是一种独特的可能性，并且在木瓜中相对容易实现。但是，通过操纵软化基因来利用质地变化的方法更为复杂，因为这涉及下调许多相关基因的活性。这些基因或基因产物中的一些已经被鉴定出来，并确定了它们对软化的可能功能意义。随着人们对木瓜果实软化的机理有了更好的了解，有可能通过基因开发有效地控制质地变化并延长保质期。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号