Nitric oxide on/off in fruit ripening

被引：57

作者：

Corpas, F. J. ^{[1
]}

Palma, J. M. ^{[1
]}

机构：

[1] CSIC, Dept Biochem Cell & Mol Biol Plants, Grp Antioxidants Free Radicals & Nitr Oxide Biote, Estac Expt Zaid, C Profesor Albareda 1, E-18008 Granada, Spain

来源：

PLANT BIOLOGY | 2018年 / 20卷 / 05期

关键词：

Nitric oxide; pepper fruit; ripening; signalling; vitamin C; DISEASE RESISTANCE; PEACH FRUIT; ANTIOXIDANT SYSTEM; STRAWBERRY FRUIT; TOMATO FRUIT; MANGO FRUIT; ETHYLENE; STORAGE; ENHANCEMENT; METABOLISM;

D O I：

10.1111/plb.12852

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Fruit ripening is a complex physiological process involving significant external and internal modifications. Classic edible fleshy fruits have been classified as climacteric or non-climacteric according to their dependence on the phyto hormone ethylene; however, data have increasingly confirmed the involvement of the free radical nitric oxide (NO) in this process. Moreover, the exogenous application of NO demonstrates its beneficial effects on fruit quality.

引用

页码：805 / 807

页数：3

共 37 条

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