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A novel small heat shock protein gene, vis1, contributes to pectin depolymerization and juice viscosity in tomato fruit

Author
RAMAKRISHNA, Wusirika1 ; ZHIPING DENG1 ; DING, Chang-Kui1 ; HANDA, Avtar K1 ; OZMINKOWSKI, Richard H2
[1] Department of Horticulture and Landscape Architecture, 1165 Horticulture Building, Purdue University, West Lafayette, Indiana 47906, United States
[2] H.J. Heinz Company, P.O. Box 57, Stockton, California 95201, United States
Source

Plant physiology (Bethesda). 2003, Vol 131, Num 2, pp 725-735, 11 p ; ref : 1 p.1/4

CODEN
PPHYA5
ISSN
0032-0889
Scientific domain
Agronomy, agriculture, phytopathology; Cell biology, histology; Plant biology and physiology
Publisher
American Society of Plant Physiologists, Rockville, MD
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Arbre phylogénétique Caractérisation Chaperon Comparaison intraspécifique Dépolymérisation Effet température Gène Identification Jus fruit Lycopersicon esculentum Maturation Pectine Protection thermique Protéine choc thermique Qualité production Relation structure fonction Séquence aminoacide Viscosité MURISSAGE Angiospermae Dicotyledones Facteur milieu Glucide structurel Plante légumière Solanaceae Spermatophyta
Keyword (en)
Phylogenetic tree Characterization Chaperone Intraspecific comparison Depolymerization Temperature effect Gene Identification Fruit juice Lycopersicon esculentum Ripening Pectin Thermal protection Heat shock protein Production quality Structure function relationship Aminoacid sequence Viscosity RIPENING Angiospermae Dicotyledones Environmental factor Structural carbohydrate Vegetable crop Solanaceae Spermatophyta
Keyword (es)
Arbol filogenético Caracterización Comparación intraespecífica Despolimerización Efecto temperatura Gen Identificación Jugo fruta Lycopersicon esculentum Maduración Pectina Protección térmica Proteína choque térmico Calidad producción Relación estructura función Secuencia aminoácido Viscosidad MADURAMIENTO Angiospermae Dicotyledones Factor medio Glúcido estructural Hortalizas (plantas) Solanaceae Spermatophyta
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A10 Plant physiology and development / 002A10B Cell physiology / 002A10B06 Cell biochemistry

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions / 002A32E Economic plant physiology / 002A32E05 Nutrition. Photosynthesis. Respiration. Metabolism / 002A32E05E Nitrogen metabolism and other ones (excepting carbon metabolism)

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries Agronomy. Soil sciences and vegetal productions Cytology, morphology, systematics, floristics, plants physiology, evolution and development
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
14530580

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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