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Updated: Jul 8, 2026

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Expression and DNA binding activity of the tomato transcription factor RIN (ripening inhibitor)
Hong-Liang Zhu1, Ben-Zhong Zhu, Ying-Cong Li
1Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural University, Qinghua Donglu, Beijing, PR China.
Abstract:
Recently, we have found that the accumulation of ripening inhibitor (RIN) protein increased gradually during tomato fruit ripening. Here, the recombinant protein was expressed in Escherichia coli and affinity-purified. The DNA binding activity of renatured RIN protein was tested by electrophoretic mobility shift assay. The results indicated that an optimal expression and purification system was suitable for obtaining active RIN with DNA binding activity.
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