A novel small heat shock protein gene, vis1, contributes to pectin depolymerization and juice viscosity in tomato fruit.
We have characterized a novel small heat shock protein gene, viscosity 1 (vis1) from tomato (Lycopersicon esculentum) and provide evidence that it plays a role in pectin depolymerization and juice viscosity in ripening fruits. Expression of vis1 is negatively associated with juice viscosity in diver...
| Main Authors: | , , , , |
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| Format: | Journal article |
| Language: | English |
| Published: |
2003
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