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1
Q44445788-9EF8E7FE-F506-4833-A7F7-35DE8DB87AFB
Q44445788-9EF8E7FE-F506-4833-A7F7-35DE8DB87AFB
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Statement
http://www.wikidata.org/entity/statement/Q44445788-9EF8E7FE-F506-4833-A7F7-35DE8DB87AFB
Amino acid substitutions in homologs of the STAY-GREEN protein are responsible for the green-flesh and chlorophyll retainer mutations of tomato and pepper.
P2860
Q44445788-9EF8E7FE-F506-4833-A7F7-35DE8DB87AFB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44445788-9EF8E7FE-F506-4833-A7F7-35DE8DB87AFB
rank
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type
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Statement
wasDerivedFrom
60c943e95d467fb512089900d6a89702a6dca391
P2860
Ethylene insensitivity conferred by the Green-ripe and Never-ripe 2 ripening mutants of tomato.