The ripening influence of two papaya cultivars on carotenoid biosynthesis and radical scavenging capacity-Reference-Cited by-同舟云学术

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The ripening influence of two papaya cultivars on carotenoid biosynthesis and radical scavenging capacity

Published:2016-03 Issue: Volume:81 Page:197-202
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Martins Gabriela Ferreira,Fabi João Paulo,Mercadante Adriana Zerlotti,de Rosso Veridiana Vera

Funder

Brazilian Foundation FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo)

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Influence of ethylene on carotenoid biosynthesis during papaya postharvesting;Barreto;Journal of Food Composition and Analysis,2011

2. Cloning of the papaya chromoplast-specific lycopene β-cyclase, CpCYC-b, controlling fruit flesh color reveals conserved microsynteny and a recombination hot spot;Blas;Plant Physiology,2010

3. Carotenoids, volume 3: Biosynthesis and metabolism;Britton,1998

4. Carotenoids handbook;Britton,2004

5. The MIQE guidelines: Minimum information for publication of quantitative real-time PCR experiments;Bustin;Clinical Chemistry,2009

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1. Relationships Between Physical–Chemical Parameters and Physiological Maturation Stages of Formosa Papaya Growing in a Tropical Semiarid Climate;Proceedings of the National Academy of Sciences, India Section B: Biological Sciences;2024-06-14

2. Ethylene induced CpNAC4 participates in ethylene synthesis by regulating CpACS2 and CpACO4 during papaya fruit ripening;Postharvest Biology and Technology;2023-12

3. Ethylene-driven expression of genes involved in carotenoid biosynthesis during postharvest ripening is different in creole and commercial Carica papaya L. fruits;Horticulture, Environment, and Biotechnology;2023-11-28

4. Comprehensive review on carotenoid composition: Transformations during processing and storage of foods;Food Research International;2023-07

5. Thermal conditions and active substance stability affect the isomerization and degradation of lycopene;Food Research International;2022-12

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