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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, ...
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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...
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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...