Effect of tea seed oil treatment on browning of litchi fruit in relation to energy status and metabolism-Reference-Cited by-同舟云学术

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Effect of tea seed oil treatment on browning of litchi fruit in relation to energy status and metabolism

Published:2017-10 Issue: Volume:132 Page:97-104
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Zhang Zhengke,Hu Meijiao,Yun Ze,Wang Jiabao,Feng Gang,Gao Zhaoyin,Shi Xuequn,Jiang Yueming

Funder

Scientific Research Funds of Hainan University

National Special funds for Technology System of the Litchi and Logan

Natural Science Foundation of Hainan Province

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference44 articles.

1. P-type H+-ATPases activity, membrane integrity, and apoplastic pH during papaya fruit ripening;Azevedo;Postharvest Biol. Technol.,2008

2. A central integrator of transcription networks in plant stress and energy signalling;Baena- González;Nature,2007

3. Phomopsis longanae chi-induced pericarp browning and disease development of harvested longan fruit in association with energy status;Chen;Postharvest Biol. Technol.,2014

4. Proteomic analysis of extracellular ATP-regulated proteins identifies ATP synthase beta-subunit as a novel plant cell death regulator;Chivasa;Mol. Cell. Proteom.,2011

5. Microsomal membrane Ca2+-ATPase activity and lipid peroxidation level during senescence of postharvest strawberry fruit;Fan;Acta Hortic. Sin.,2003

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4. Hydrogen sulfide alleviates pericarp browning in lichi fruit by modulating energy and sugar metabolisms;Frontiers in Plant Science;2024-09-03

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