SlPPDK modulates sugar and acid metabolism to influence flavor quality during tomato fruit ripening-Reference-Cited by-同舟云学术

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SlPPDK modulates sugar and acid metabolism to influence flavor quality during tomato fruit ripening

Published:2024-11 Issue: Volume:733 Page:150615
ISSN:0006-291X
Container-title:Biochemical and Biophysical Research Communications
language:en
Short-container-title:Biochemical and Biophysical Research Communications

Author:

Jiang Zixuan,Yu Youjian^ORCID,Ren Xinqi,Zhang Silin,Sun Shang,Wang Jie,Pan Changtian^ORCID

Publisher

Elsevier BV

Reference27 articles.

1. Fruit development and ripening;Seymour;Annu. Rev. Plant Biol.,2013

2. Flavor quality of fruits and vegetables;Kader;J. Sci. Food Agric.,2008

3. Comparative assessment of sugar and malic acid composition in cultivated and wild apples;Ma;Food Chem.,2015

4. Metabolite alteration in response to low phosphorus stress in developing tomato fruits;Li;Plant Physiol. Biochem. (Issy les Moulineaux, Fr.),2021

5. The effect of organic nutrient solution on flavor in ripe cherry tomato fruit—transcriptome and metabolomic analyses;Li;Environ. Exp. Bot.,2022

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