Pre-storage nitric oxide treatment enhances chilling tolerance of zucchini fruit (Cucurbita pepo L.) by S-nitrosylation of proteins and modulation of the antioxidant response-Reference-Cited by-同舟云学术

Pre-storage nitric oxide treatment enhances chilling tolerance of zucchini fruit (Cucurbita pepo L.) by S-nitrosylation of proteins and modulation of the antioxidant response

Published:2021-01 Issue: Volume:171 Page:111345
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Jiménez-Muñoz R.,Palma F.,Carvajal F.,Castro-Cegrí A.,Pulido A.,Jamilena M.,Romero-Puertas M.C.,Garrido D.

Funder

Ministerio de Economía y Competitividad

Fondo Europeo de Desarrollo Regional FEDER

Ministerio de Ciencia, Innovación y Universidades

FPI Grants

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference59 articles.

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3. The effect of drought and ultraviolet radiation on growth and stress markers in pea and wheat;Alexieva;Plant Cell Environ.,2001

4. Transcriptomic analysis of genes involved in the biosynthesis, recycling and degradation of L-ascorbic acid in pepper fruits (Capsicum annuum L.);Alós;Plant Sci.,2013

5. Nitric oxide as a bioactive signalling molecule in plant stress responses;Arasimowicz;Plant Sci.,2007

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