成熟
钙调蛋白
生物
钙
乙烯
细胞生物学
生物化学
食品科学
酶
化学
有机化学
催化作用
作者
Qiunan Zhu,Qinqin Tan,Qiyang Gao,Senlin Zheng,Weixin Chen,Jean‐Philippe Galaud,Xueping Li,Xiaoyang Zhu
摘要
It is well known that calcium, ethylene and abscisic acid (ABA) can regulate fruit ripening, however, their interaction in the regulation of fruit ripening has not yet been fully clarified. The present study found that the expression of the papaya calcium sensor CpCML15 was strongly linked to fruit ripening. CpCML15 could bind Ca
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