Hydroxypropyl cellulose reduces chilling injury in green bell pepper (Capsisum annuum L.) by regulating the activity and gene expression of enzymes involved in antioxidant and membrane lipid metabolism-Reference-Cited by-同舟云学术

Hydroxypropyl cellulose reduces chilling injury in green bell pepper (Capsisum annuum L.) by regulating the activity and gene expression of enzymes involved in antioxidant and membrane lipid metabolism

Published:2023-03 Issue: Volume:312 Page:111884
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Wang Xuanqi,Yuan Shuzhi,Shi Junyan,Zhao Yaqi,Lu Hongshan,Jiang Xu,Lv Jieyv,Xu Xiangbin,Zuo Jinhua,Wang Qing

Publisher

Elsevier BV

Subject

Horticulture

Reference35 articles.

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1. Hydrogen sulfide attenuates chilling injury in loquat fruit by alleviating oxidative stress and maintaining cell membrane integrity;Food Chemistry;2025-01

2. Papain reduces chilling injury in green bell pepper (Capsicum annuum L.) by regulating the activity and gene expression of antioxidant enzymes;Postharvest Biology and Technology;2024-12

3. Melatonin Combined with Wax Treatment Enhances Tolerance to Chilling Injury in Red Bell Pepper;Metabolites;2024-06-13

4. Pre-harvest treatments: A different insight into preservation of strawberries;Journal of Berry Research;2024-06-10

5. Transcriptomic and metabolomic analysis of the delay in chilling injury in green bell peppers (Capsicum annuum L.) by sodium hexametaphosphate;Postharvest Biology and Technology;2024-05