EC Number   |
Source Tissue |
Reference |
|---|
   2.3.1.95 | fruit |
a high level in the early stages from 20 to 30 day after full bloom, decreases gradually from 40 to 50 day after full bloom, then reaches the second peak at the ripe stage at 70 day after full bloom, and finally the third peak at the ripe stage at 120 day after full bloom. Stilbene synthase protein already increases at 1 h after incubation at 38°C, reaching a maximum at 8 h before decreasing to the control level. The transcription of stilbene synthase gene is enhanced by heat acclimation |
689646 |
| 2.3.1.95 | axillary bud |
accumulation of product resveratrol |
706278 |
| 2.3.1.95 | petiole |
accumulation of product resveratrol |
706278 |
| 2.3.1.95 | root |
accumulation of product resveratrol |
706278 |
| 2.3.1.95 | shoot tip |
accumulation of product resveratrol |
706278 |
| 2.3.1.95 | callus |
callus culture |
690601 |
| 2.3.1.95 | pod |
high mRNA level |
487727 |
| 2.3.1.95 | root |
high mRNA levels, expression is induced by yeast extract and UV |
487727 |
| 2.3.1.95 | fruit |
high protein level in the early stages from 20 to 30 days after full bloom, which decrease gradually from 40 to 50 days after full bloom, then reaches the second peak at the ripe stage at 70 days after full bloom, and finally the third peak at the ripe stage at 120 days after full bloom |
689646 |
| 2.3.1.95 | leaf |
highest STS content, lowest resveratrol content |
706278 |
