Apple aroma: alcohol acyltransferase, a rate limiting step for ester biosynthesis, is regulated by ethylene
- 1 May 2005
- journal article
- Published by Elsevier in Plant Science
- Vol. 168 (5) , 1199-1210
- https://doi.org/10.1016/j.plantsci.2004.12.018
Abstract
No abstract availableThis publication has 48 references indexed in Scilit:
- Identification of genes associated with perianth senescence in Daffodil (Narcissus pseudonarcissus L. ‘Dutch Master’)Plant Science, 2002
- The use of ethylene‐suppressed lines to assess differential sensitivity to ethylene of the various ripening pathways in Cantaloupe melonsPhysiologia Plantarum, 2001
- Factors affecting apple aroma/flavour volatile concentration: A ReviewNew Zealand Journal of Crop and Horticultural Science, 2000
- An Allele of the Ripening-Specific 1-Aminocyclopropane-1-Carboxylic Acid Synthase Gene (ACS1) in Apple Fruit with a Long Storage Life1Plant Physiology, 1999
- A Modified Hot Borate Method Significantly Enhances the Yield of High-Quality RNA from Cotton (Gossypium hirsutum L.)Analytical Biochemistry, 1994
- Partial purification and some properties of alcohol acyltransferase from strawberry fruitsJournal of Agricultural and Food Chemistry, 1993
- Extraction and Partial Characterization of the Ethylene-Forming Enzyme from Apple FruitPlant Physiology, 1992
- Changes in the composition of volatiles by post‐harvest application of alcohols to red delicious applesJournal of the Science of Food and Agriculture, 1984
- Alcohol Dehydrogenase of AppleJournal of Experimental Botany, 1980
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976