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Hemicellulose fine structure is affected differently during ripening of tomato lines with contrasted texture.

International journal of biological macromolecules - 1 Nov 2012

Lahaye Marc, Quemener Bernard, Causse Mathilde, Seymour Graham B

Abstract excerpt

The impact of genetic and fruit ripening on hemicelluloses fine structure was studied in twelve near isogenic lines of tomato fruits harboring firmness QTL. The sugar composition and the MALDI-TOF MS oligosaccharides profile after glucanase hydrolysis of the cell walls were determined from all green and red fruits pericarp tissue. MS profiles showed two major series of oligomers attributed to xyloglucan (XG) and...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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PMID: 22698552
DOI: 10.1016/j.ijbiomac.2012.05.024

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