MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents-Reference-Cited by-同舟云学术

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MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents

Published:2012-08 Issue:4 Volume:133 Page:1466-1470
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Shifeng,Cai Yuting,Yang Zhenfeng,Zheng Yonghua

Funder

National Natural Science Foundations of China

Natural Science Foundations of Zhejiang Province

Ningbo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Potential biochemical indicators of salinity tolerance in plants;Ashraf;Plant Science,2004

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

3. Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit;Cao;Food Chemistry,2009

4. Effect of methyl jasmonate on cell wall modification of loquat fruit in relation to chilling injury after harvest;Cao;Food Chemistry,2010

5. Biosynthesis and action of jasmonate in plants;Creelman;Annual Review of Plant Physiology and Plant Molecular Biology,1997

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