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

Informazioni relative al progetto

3F-FutureFreshFruit

ID dell’accordo di sovvenzione: 656127

DOI 10.3030/656127

Progetto chiuso

Data della firma CE 13 Marzo 2015

Data di avvio 15 Settembre 2015

Data di completamento 19 Ottobre 2018

Finanziato da

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Costo totale € 239 191,20

Contributo UE € 239 191,20

Coordinato da

AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
Spain

Pubblicazioni

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

Autori: Paco Romero; María T. Lafuente
Pubblicato in: International Journal of Molecular Sciences, Numero 2, 2021, ISSN 1422-0067
Editore: 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.

Autori: Paco Romero; María T. Lafuente
Pubblicato in: Frontiers in Plant Science, Vol 11 (2020), Numero 1, 2020, ISSN 1664-462X
Editore: Frontiers Media S. A.
DOI: 10.3389/fpls.2020.594184

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

Autori: Paco Romero; María T. Lafuente
Pubblicato in: Food Chemistry, Numero 2, 2022, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2021.131320

Cuticle Biosynthesis is Developmentally Regulated by Abscisic Acid

Autori: Laetitia B.B. Martin, Paco Romero, Eric A Fich, David Domozych, Jocelyn K.C. Rose
Pubblicato in: Plant Physiology, 2017, Pagina/e pp.00387.2017, ISSN 0032-0889
Editore: American Society of Plant Biologists
DOI: 10.1104/pp.17.00387

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

Autori: Paco Romero Jocelyn K.C. Rose
Pubblicato in: Food Chemistry, 2019, ISSN 0308-8146
Editore: 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.

Autori: Paco Romero; María T. Lafuente
Pubblicato in: Food Chemistry, Numero 2, 2022, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2021.130946