Physiological Degradation of Pectin in Papaya Cell Walls: Release of Long Chains Galacturonans Derived from Insoluble Fractions during Postharvest Fruit Ripening.

Autor: do Prado SB; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo São Paulo, Brazil., Melfi PR; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo São Paulo, Brazil., Castro-Alves VC; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo São Paulo, Brazil., Broetto SG; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo São Paulo, Brazil., Araújo ES; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo São Paulo, Brazil., do Nascimento JR; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São PauloSão Paulo, Brazil; University of São Paulo - NAPAN - Food and Nutrition Research CenterSão Paulo, Brazil; Food Research Center, CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation)São Paulo, Brazil., Fabi JP; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São PauloSão Paulo, Brazil; University of São Paulo - NAPAN - Food and Nutrition Research CenterSão Paulo, Brazil; Food Research Center, CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation)São Paulo, Brazil.

Publikováno v: Frontiers in plant science [Front Plant Sci] 2016 Jul 27; Vol. 7, pp. 1120. Date of Electronic Publication: 2016 Jul 27 (Print Publication: 2016).