Changes in the expression of genes encoding xanthophyl acyltransferases during the postharvest ripening of avocado (Persea americana) fruit.
Elhadi M YahiaMiguel-Angel Hernández-OñateAngel-Javier Ojeda-ContrerasJorge Mercado-RuizLarissa Cordero-ChávezEduardo-Antonio Trillo-HernándezMartín-Ernesto Tiznado-HernándezPublished in: Journal of the science of food and agriculture (2024)
We conclude that during the last stages of ripening in avocado fruit, there was an active esterification of xanthophylls with carboxylic acids, which suggest the presence of esterified xanthophylls in the fruit mesocarp. This article is protected by copyright. All rights reserved.
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