Elucidating the molecular basis of fruit resistance to desiccation: The cuticle as a key factor

Project Information

3F-FutureFreshFruit

Grant agreement ID: 656127

DOI 10.3030/656127

Project closed

EC signature date 13 March 2015

Start date 15 September 2015

End date 19 October 2018

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost € 239 191,20

EU contribution € 239 191,20

Coordinated by

AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
Spain

Publications

Peer reviewed articles (6)

The Combination of Abscisic Acid (ABA) and Water Stress Regulates the Epicuticular Wax Metabolism and Cuticle Properties of Detached Citrus Fruit

Author(s): Paco Romero; María T. Lafuente
Published in: International Journal of Molecular Sciences, Issue 2, 2021, ISSN 1422-0067
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/ijms221910242

Abscisic Acid Deficiency Alters Epicuticular Wax Metabolism and Morphology That Leads to Increased Cuticle Permeability During Sweet Orange (Citrus sinensis) Fruit Ripening.

Author(s): Paco Romero; María T. Lafuente
Published in: Frontiers in Plant Science, Vol 11 (2020), Issue 1, 2020, ISSN 1664-462X
Publisher: Frontiers Media S. A.
DOI: 10.3389/fpls.2020.594184

Ethylene-driven changes in epicuticular wax metabolism in citrus fruit.

Author(s): Paco Romero; María T. Lafuente
Published in: Food Chemistry, Issue 2, 2022, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2021.131320

Cuticle Biosynthesis is Developmentally Regulated by Abscisic Acid

Author(s): Laetitia B.B. Martin, Paco Romero, Eric A Fich, David Domozych, Jocelyn K.C. Rose
Published in: Plant Physiology, 2017, Page(s) pp.00387.2017, ISSN 0032-0889
Publisher: American Society of Plant Biologists
DOI: 10.1104/pp.17.00387

A relationship between tomato fruit softening, cuticle properties and water availability

Author(s): Paco Romero Jocelyn K.C. Rose
Published in: Food Chemistry, 2019, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2019.05.118

Relative humidity regimes modify epicuticular wax metabolism and fruit properties during Navelate orange conservation in an ABA-dependent manner.

Author(s): Paco Romero; María T. Lafuente
Published in: Food Chemistry, Issue 2, 2022, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2021.130946