Protein changes associated with chilling tolerance in tomato fruit with hot water pre-treatment-Reference-Cited by-同舟云学术

Protein changes associated with chilling tolerance in tomato fruit with hot water pre-treatment

Published:2017-12 Issue: Volume:134 Page:22-30
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Salazar-Salas Nancy Y.,Valenzuela-Ponce Lourdes,Vega-Garcia Misael O.,Pineda-Hidalgo Karen V.,Vega-Alvarez Milton,Chavez-Ontiveros Jeanett,Delgado-Vargas Francisco,Lopez-Valenzuela Jose A.

Funder

Universidad Autonoma de Sinaloa (PROFAPI)

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference49 articles.

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2. In vivo pectin solubility in ripening and chill-injured tomato fruit;Almeida;Plant Sci.,2008

3. Role of superoxide dismutases (SODs) in controlling oxidative stress in plants;Alscher;J. Exp. Bot.,2002

4. Chilling injury in tomato fruit;Biswas,2017

5. A rapid and sensitive method for the quantitation of microgram quantities of proteins utilizing the principle of protein dye binding;Bradford;Anal. Biochem.,1976

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