Effects of biocontrol bacteria Bacillus amyloliquefaciens LY-1 culture broth on quality attributes and storability of harvested litchi fruit-Reference-Cited by-同舟云学术

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Effects of biocontrol bacteria Bacillus amyloliquefaciens LY-1 culture broth on quality attributes and storability of harvested litchi fruit

Published:2017-10 Issue: Volume:132 Page:81-87
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Wu Yijing,Lin Hetong,Lin Yifen,Shi John,Xue Sophia,Hung Yen-Con,Chen Yihui,Wang Hui

Funder

National Key Technology R&D Program of China

Project of Finance Department of Fujian Province

Construction Projects of Top University at Fujian Agriculture and Forestry University of China

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference37 articles.

1. Enhancement of antioxidant capacity of cornelian cherry (Cornus mas) fruit by postharvest calcium treatment;Aghdam;Sci. Hortic.,2013

2. Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits;Ali;Food Chem.,2016

3. A rapid and sensitive method for the quantitation of microgram quantities of protein using the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

4. Control effects on litchi downy blight disease by endophytic bacterial strain TB2 and its pathogenesis-related proteins;Cai;Acta Hortic.,2010

5. Effect of 1-methylcyclopropene on anthracnose rot caused by Colletotrichum acutatum and disease resistance in loquat fruit;Cao;J. Sci. Food Agric.,2010

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2. Genome-wide identification and analysis of the laccase gene family in Litchi chinensis Sonn. provides new insights into pericarp browning;Postharvest Biology and Technology;2024-11

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