Alleviation of pericarp browning in harvested litchi fruit by synephrine hydrochloride in relation to membrane lipids metabolism-Reference-Cited by-同舟云学术

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Alleviation of pericarp browning in harvested litchi fruit by synephrine hydrochloride in relation to membrane lipids metabolism

Published:2020-08 Issue: Volume:166 Page:111223
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

He Mingyang,Ge Zhixing,Hong Min,Hongxia Qu,Duan Xuewu,Ze Yun,Li Taotao,Jiang Yueming

Funder

National Key Research and Development Program of China

Youth Innovation Promotion Association CAS

Young Elite Scientists Sponsorship Program by CAST

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference40 articles.

1. Fatty acid metabolic flux and lipid peroxidation homeostasis maintain the biomembrane stability to improve citrus fruit storage performance;He;Food Chem.,2019

2. A large and functionally diverse family of Fad2 genes in safflower (Carthamus tinctorius L.);Cao;BMC Plant Biol.,2013

3. Changes in pericarp metabolite profiling of four litchi cultivars during browning;Chen;Food Res. Int.,2019

4. Overexpression of acetyl-CoA carboxylase increases fatty acid production in the green alga Chlamydomonas reinhardtii;Chen;Biotechnol. Lett.,2019

5. Insights into the metabolism of membrane lipid fatty acids associated with chilling injury in post-harvest bell peppers;Ge;Food Chem.,2019

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1. Tert-Butylhydroquinone retards longan fruit deterioration by regulating membrane lipid and energy metabolisms;Food Chemistry;2024-11

2. Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species;Food Chemistry: X;2024-10

3. Calcium lactate treatment modulated fatty acid metabolism to attenuate senescence in ‘Jinfeng’ pear fruit during storage;Postharvest Biology and Technology;2024-10

4. Vitexin is a potential postharvest treatment for ameliorating litchi fruit pericarp browning by regulating autophagy;Postharvest Biology and Technology;2024-10

5. High‑oxygen-modified atmospheric packaging delays flavor and quality deterioration in fresh-cut broccoli;Food Chemistry;2024-08

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