Role of Glycoproteins during Fruit Ripening and Seed Development
Approximately thirty percent of the proteins synthesized in animal or plant cells travel through the secretory pathway. Seventy to eighty percent of those proteins are glycosylated. Thus, glycosylation is an important protein modification that is related to many cellular processes, such as different...
Main Authors: | Angela Mendez-Yañez, Patricio Ramos, Luis Morales-Quintana |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-08-01
|
Series: | Cells |
Subjects: | |
Online Access: | https://www.mdpi.com/2073-4409/10/8/2095 |
Similar Items
-
Rhamnogalacturonan Endolyase Family 4 Enzymes: An Update on Their Importance in the Fruit Ripening Process
by: Luis Morales-Quintana, et al.
Published: (2022-05-01) -
Changes in protein N-glycosylation during the fruit development and ripening in melting-type peach
by: Ting Wang, et al.
Published: (2021-10-01) -
Transcriptomic Analysis Revealed the Discrepancy between Early-Ripening ‘Geneva Early’ and Late-Ripening ‘Hanfu’ Apple Cultivars during Fruit Development and Ripening
by: Qianyu Yue, et al.
Published: (2023-05-01) -
Postharvest responses of Harumanis mango fruits to differential ripening temperatures
by: Ding, Phebe, et al.
Published: (2007) -
Hormonal Content and Gene Expression during Olive Fruit Growth and Ripening
by: Maria C. Camarero, et al.
Published: (2023-11-01)