Fleshy fruit acidity is an important component of fruit organoleptic quality and is mainly due
to the presence of malic and citric acids, the main organic acids found in most ripe fruits. The …

The plasma membrane (PM) H+-ATPase is an important ion pump in the plant cell
membrane. By extruding protons from the cell and generating a membrane potential, this …

Proanthocyanidins (PAs) are natural flavan-3-ol polymers that contribute protection to plants
under biotic and abiotic stress, benefits to human health, and bitterness and astringency to …

In fleshy fruits, organic acids are the main source of fruit acidity and play an important role in
regulating osmotic pressure, pH homeostasis, stress resistance, and fruit quality. The …

Nitrogen nutrition in plants is a key determinant in crop productivity. The availability of
nitrogen nutrients in the soil, both inorganic (nitrate and ammonium) and organic (urea and …

Malate impacts fruit acidity and plays a vital role in stress tolerance. Malate accumulation is
induced by salinity in various plants as a metabolite in co** with this stress. However, the …

The sour taste of Citrus fruits is due to the extreme acidification of vacuoles in juice vesicle
cells via a mechanism that remained elusive. Genetic analysis in petunia identified two …

In citrus, the production of anthocyanin pigments requires the activity of the transcriptional
activator Ruby. Consequently, loss-of-function mutations in Ruby result in an …

A small set of TTG2-like homolog proteins from different species belonging to the WRKY
family of transcription factors were shown to share a similar mechanism of action and to …

Citrus is one of the world's most important fruit crops, contributing essential nutrients, such
as vitamin C and minerals, to the human diet. It is characterized by two important traits: first …