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Mutation of STAY-GREEN 1 in tomato increases volatile organic compounds during fruit ripening

Authors

Chun, Jae-In; Han, Ga-Hae; Kim, Seong-Yeop; Kim, Seong-Min; Kim, Gab-Jung; Kim, Bokyeong; Kim, Jae Kwang; Cho, Jwa Yeong; Kim, Ho-Youn; Kang, Jin-Ho

Issue Date

2026-03

Publisher

Oxford University Press

Citation

Plant and Cell Physiology

Keywords

carotenoid; chloroplast; fatty acid; STAY-GREEN 1; VOC

ISSN

0032-0781

URI

https://pubs.kist.re.kr/handle/201004/154494

DOI

10.1093/pcp/pcag018

Appears in Collections:

KIST Article > 2026

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