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Updated: Jun 6, 2025

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PpMYB10.1通过激活PpBAM2来调节桃花粉的降解

Jieyu Dai1, Zhouheng Fang1, Jingwen Zhu1

  • 1College of Horticulture, Northwest A & F University, Yangling, 712100, China.

Planta
|November 22, 2024
PubMed
概括

桃子果实成熟过程涉及粉的降解,受β-氨基酶 (BAMs) 等酶的影响. 这项研究表明,PpBAM2是减少粉的关键,由PpMYB10.1激活,增强水果味道.

关键词:
果实成熟的时间这就是MYB.桃子 桃子是一种桃子.粉降解降解粉降解转录性监管机构 转录性监管机构

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