Sucrose Promotes Strawberry Fruit Ripening and Affects Ripening-Related Processes.

ABSTRACT: Strawberry is a typical nonclimacteric fruit, whose ripening mechanism needs to be further investigated. Sucrose has been recently proved as a signal molecule, participating in strawberry fruit ripening and related processes. While in the effects of sucrose application timing and concentration on ripening, fruit qualities remain unclear, as well as the transcriptome-wide details about the effects of sucrose on the gene expression involved in ripening-related processes. In this study, strawberry fruits at the degreening (DG), white (W), and initial-red (IR) stages were treated with different concentration of sucrose. The results showed that anthocyanin was increased while total polyphenol concentration (TPC) and total flavonoid concentration (TFC) were decreased during fruit development aft

SUBMITTER: Luo Y 

PROVIDER: S-EPMC6886322 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature