Elevated CO2 exposure induces core browning in Yali pears by inhibiting the electron transport chain-Reference-Cited by-同舟云学术

Elevated CO2 exposure induces core browning in Yali pears by inhibiting the electron transport chain

Published:2022-06 Issue: Volume:378 Page:132101
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Jian,Yao Ting,Xu Yancong,Cai Qiwei,Wang Yousheng

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Effects of 1-MCP on fruit quality and core browning in “Yali” pear during cold storage;Cheng;Scientia Horticulturae,2019

4. Alternative oxidase modulates leaf mitochondrial concentrations of superoxide and nitric oxide;Cvetkovska;New Phytologist,2012

5. Eff ects of 1-MCP on reactive oxygen species, polyphenol oxidase activity, and cellular ultra-structure of core tissue in ‘Yali’pear (Pyrus bretschneideri Rehd.) during Storage”;Dong;Horticulture Environment and Biotechnology,2015

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