The storage temperature affects flesh firmness and gene expression patterns of cell wall-modifying enzymes in stony hard peaches-Reference-Cited by-同舟云学术

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The storage temperature affects flesh firmness and gene expression patterns of cell wall-modifying enzymes in stony hard peaches

Published:2021-11 Issue: Volume:181 Page:111658
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Tatsuki Miho^ORCID,Sawamura Yutaka,Yaegaki Hideaki,Suesada Yuko,Nakajima Naoko^ORCID

Funder

Japan Society for the Promotion of Science

National Agriculture and Food Research Organization

Bio-oriented Technology Research Advancement Institution

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference46 articles.

1. Comparative transcriptome analysis reveals distinct ethylene-independent regulation of ripening in response to low temperature in kiwifruit;Asiche;BMC Plant Biol.,2018

2. Different postharvest conditions modulate ripening and ethylene biosynthetic and signal transduction pathways in Stony Hard peaches;Begheldo;Postharvest Biol. Technol.,2008

3. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants;Brummell;Plant Mol. Biol.,2001

4. Cell wall metabolism during maturation, ripening and senescence of peach fruit;Brummell;J. Exp. Bot.,2004

5. Integrative genomics approaches validate PpYUC11-likeas candidate gene for the stony hard trait in peach (P. persica L. Batsch);Cirilli;BMC Plant Biol.,2018

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing peach quality and extending storability by regulating ethylene metabolism and enzymes using 1-(3-phenyl-propyl) cyclopropene and salicylic acid;The Journal of Horticultural Science and Biotechnology;2024-01-31

2. Cell wall modifications during storage: Changes in the texture behavior of the canned yellow peach;Innovative Food Science & Emerging Technologies;2024-01

3. Low temperature inhibits pectin degradation by PpCBFs to prolong peach storage time;Journal of Food Science;2023-08-07

4. Exogenous BR delayed peach fruit softening by inhibiting pectin degradation enzyme genes;Frontiers in Plant Science;2023-08-02

5. Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit;Foods;2023-06-17

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