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Activities of glycosidases during fruit development and ripening of tomato (Lycopersicum esculantum L.): implication in fruit ripening

Activities of glycosidases during fruit development and ripening of tomato (Lycopersicum esculantum L.): implication in fruit ripening

Plant Science 166(6): 1451-1459

Glycosidases such as beta -hexosaminidase, alpha -mannosidase and alpha -galactosidase are believed to play a major role in textural softening during fruit ripening. The activities of beta -hexosaminidase and alpha -galactosidase, which were low initially during fruit development, significantly increased during ripening in tomato. On the other hand, activity of alpha -mannosidase, which increased during fruit development, steadily increased further during ripening after a transient decrease.

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Accession: 004028345

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DOI: 10.1016/j.plantsci.2004.01.028

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