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

Pubblicazioni

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

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