LcVHA2 And LcVHA3 Positively Modulate Energy Metabolism and Reduce Pericarp Browning In Litchi Fruit after Application of Bacillus Siamensis-Reference-Cited by-同舟云学术

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LcVHA2 And LcVHA3 Positively Modulate Energy Metabolism and Reduce Pericarp Browning In Litchi Fruit after Application of Bacillus Siamensis

Published:2023 Issue: Volume: Page:
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Author:

wang xin,Muzammar Aslam,cheng nanpu,jia wenjun,li rui,li wen,Shao yuanzhi

Publisher

Elsevier BV

Reference46 articles.

1. Exogenous phytosulfokine ? (PSK?) applying delays senescence and relief decay in strawberry fruits during cold storage by sufficient intracellular ATP and NADPH availability;M S Aghdam;Food Chem,2021

2. Ensuring sufficient intracellular ATP supplying and friendly extracellular ATP signaling attenuates stresses, delays senescence and maintains quality in horticultural crops during postharvest life;M S Aghdam;Trends Food Sci. Technol,2018

3. Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit;S Ali;Postharvest Biol. Technol,2019

4. Polyphenol treatment delays the browning of litchi pericarps and promotes the total antioxidant capacity of litchi fruit;X Y Bai;Sci. Hortic,2022

5. Salicylic acid reduces the incidence of Phomopsis longanae Chi infection in harvested longan fruit by affecting the energy status and respiratory metabolism;Y Chen;Postharvest Biol. Technol,2020

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