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  1. No Access

    Article

    Study of the cell wall components produced during different ripening stages through thermogravimetric analysis

    Fruit softening during ripening is mainly a consequence of the solubilization and depolymerization of cell wall components mediated by the action of a complex set of enzymes and proteins. In the present work, ...

    Ricardo I. Castro, Luis Morales-Quintana in Cellulose (2019)

  2. No Access

    Article

    Changes in the cell wall components produced by exogenous abscisic acid treatment in strawberry fruit

    Fruit development and ripening are controlled by multiple plant hormones; for strawberries, recent evidence supports the role of abscisic acid (ABA) as a promoter of fruit ripening. Fruit softening during ripe...

    Ricardo I. Castro, Ana Gonzalez-Feliu, Felipe Valenzuela-Riffo… in Cellulose (2021)

  3. No Access

    Article

    Characterization of cell wall modification through thermogravimetric analysis during ripening of Chilean strawberry (Fragaria chiloensis) fruit

    Fragaria chiloensis (Chilean strawberry) fruit has been described as a fruit with excellent organoleptic properties, highlighting its flavor and aroma. However, the fruit has a high softening rate. Fruit softenin...

    Ricardo I. Castro, Marcelo Muñoz-Vera, Carolina Parra-Palma… in Cellulose (2021)