Physiological and transcriptomic analysis of ‘Whangkeumbae’ pear core browning during low-temperature storage-Reference-Cited by-同舟云学术

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Physiological and transcriptomic analysis of ‘Whangkeumbae’ pear core browning during low-temperature storage

Published:2020-06 Issue: Volume:36 Page:119113
ISSN:1567-133X
Container-title:Gene Expression Patterns
language:en
Short-container-title:Gene Expression Patterns

Author:

Zhou Hongsheng,Tian Mengyao,Huang Wen,Luo Shufen,Hu Huali,Zhang Yingtong,Zhang Leigang,Li Pengxia

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement

Jiangsu Agricultural Science and Technology Innovation Fund

Publisher

Elsevier BV

Subject

Developmental Biology,Genetics,Molecular Biology

Reference33 articles.

1. Gene annotation and pathway mapping in KEGG;Aoki-Kinoshita;Methods Mol. Biol.,2007

2. The effects of modified atmosphere packaging on core browning and the expression patterns of PPO and PAL genes in ‘Yali’ pears during cold storage;Cheng;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2015

3. Reduction of reactive oxygen species production and membrane damage during storage of ‘Daw’ longan fruit by chlorine dioxide;Chomkitichai;Sci. Hortic.,2014

4. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning;Coseteng;J. Food Sci.,1987

5. HemI: a toolkit for illustrating heatmaps;Deng;PloS One,2014

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