Ascorbic acid as a master redox regulator of fruit ripening
Author:
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference193 articles.
1. Targeting ripening regulators to develop fruit with high quality and extended shelf life;Adaskaveg;Curr. Opin. Biotechnol.,2023
2. Deficiency of GDP-L-galactose phosphorylase, an enzyme required for ascorbic acid synthesis, reduces tomato fruit yield;Alegre;Planta,2020
3. Silencing of the mitochondrial ascorbate synthesizing enzyme L-galactono-1,4-lactone dehydrogenase affects plant and fruit development in tomato;Alhagdow;Plant Physiol.,2007
4. Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv;Ali;Bruno Storage J. Integr. Agric.,2019
5. Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage;Ali;Sci. Hortic.,2019
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