Hydrogen peroxide-induced pericarp browning of harvested longan fruit in association with energy metabolism-Reference-Cited by-同舟云学术

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Hydrogen peroxide-induced pericarp browning of harvested longan fruit in association with energy metabolism

Published:2017-06 Issue: Volume:225 Page:31-36
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin Yifen,Lin Yixiong,Lin Hetong,Ritenour Mark A.,Shi John,Zhang Shen,Chen Yihui,Wang Hui

Funder

National Natural Science Foundation of China

Natural Science Foundation of Fujian Province of China

Top University at Fujian Agriculture

Forestry University of China

Fujian Agriculture and Forestry University of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. A plant Ca2+ pump, ACA2, relieves salt hypersensitivity in yeast;Anil;Journal of Biological Chemistry,2008

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein−dye binding;Bradford;Analytical Biochemistry,1976

3. Calcium pumps: structural basis for and mechanism of calcium transmembrane transport;Carafoli;Current Opinion in Chemical Biology,2000

4. Phomopsis longanae Chi-induced pericarp browning and disease development of harvested longan fruit in association with energy status;Chen;Postharvest Biology and Technology,2014

5. Effects of adenosine triphosphate (ATP) treatment on postharvest physiology, quality and storage behavior of longan fruit;Chen;Food and Bioprocess Technology,2015

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