A transcriptomics based kinetic model of pectin modifications in relation to apple softening. KU Leuven
Division of Mechatronics, Biostatistics and Sensors (MeBioS), Centre for Food and Microbial Technology
Normal 0 21 false false false EN-US X-NONE X-NONE
Enzyme-induced pectin modifications are thought to be the main cause of softening in apples. To understand the molecular basis of softening, we characterized the cell wall pectin of apples during storage, and correlated changes in pectin molecular with the activities of four key enzymes that are thought to be implicated in pectin modifications during softening. Currently, we are looking at ...