Effect of exogenous sucrose on anthocyanin synthesis in postharvest strawberry fruit-Reference-Cited by-同舟云学术

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Effect of exogenous sucrose on anthocyanin synthesis in postharvest strawberry fruit

Published:2019-08 Issue: Volume:289 Page:112-120
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Dong,Zhang Xiaochen,Xu Yanqun,Li Li,Aghdam Morteza Soleimani,Luo Zisheng

Funder

National Natural Science Foundation of China

Peking University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Strawberry phenolics and impact of ripening;Aaby;Processing and Impact on Active Components in Food,2015

2. Normal growth of Arabidopsis requires cytosolic invertase but not sucrose synthase;Barratt;Proceedings of the National Academy of Sciences of the United States of America,2009

3. Sugar and acid-related quality attributes and enzyme activities in strawberry fruits: Invertase is the main sucrose hydrolysing enzyme;Basson;Food Chemistry,2010

4. Expression of anthocyanin biosynthesis pathway genes in red and white grapes;Boss;Plant Molecular Biology,1996

5. Effect of BTH on anthocyanin content and activities of related enzymes in strawberry after harvest;Cao;Journal of Agricultural and Food Chemistry,2010

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