Tomato fruit susceptibility to fungal disease can be uncoupled from ripening by suppressing susceptibility factors
C. J. Silva, C. van den Abeele, I. Ortega Salazar, V. Papin, J. A. Adaskaveg, D. Wang, C. L. Casteel, G. B. Seymour, B. Blanco-Ulate
This study identifies pectate lyase (PL) as a susceptibility factor in tomato fruit ripening, showing that suppressing PL reduces fungal disease susceptibility without affecting defense responses.
bioRxiv · Jun 3, 2020 · PreprintPlant Biology