Pectin interaction with immune receptors is modulated by ripening process in papayas

HIGHLIGHTS

• who: Samira B. R. Prado and colleagues from the DepartmentUniversity of have published the paper: Pectin Interaction with Immune Receptors is Modulated by Ripening Process in Papayas, in the Journal: Scientific Reports Scientific Reports
• how: Data were analyzed using GraphPad Prism 6.0 software (GraphPad Software San Diego CA USA).

SUMMARY

The yield of the WSF extracted from pulp increased during papaya ripening (Un-1-WSF: 0.38 ± 0.02 g/100 g; Un-2-WSF: 0.51 ± 0.04 g/100 g; I-WSF: 0.56 ± 0.05 g/100 . . .

 



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