Prohibitin StPHB3 affects the browning of fresh-cut potatoes via influencing antioxidant capacity and polyphenol oxidase activation-Reference-Cited by-同舟云学术

Prohibitin StPHB3 affects the browning of fresh-cut potatoes via influencing antioxidant capacity and polyphenol oxidase activation

Published:2024-01 Issue: Volume:207 Page:112598
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Shi Jingkun,Xie Wenxin,Li Shuna,Wang Yong,Wang Qingguo^ORCID,Li Qingqing

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference30 articles.

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2. Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi;Barman;Sci. Hortic.,2014

3. NAL8 encodes a prohibitin that contributes to leaf and spikelet development by regulating mitochondria and chloroplasts stability in rice;Chen;BMC Plant Biol,2019

4. Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs;Chi;BMC Plant Biol,2014

5. A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock;Dong;Postharvest Biol. Technol.,2015

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