Carotenoids and volatile profiles of yellow- and red-fleshed papaya fruit in relation to the expression of carotenoid cleavage dioxygenase genes-Reference-Cited by-同舟云学术

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Carotenoids and volatile profiles of yellow- and red-fleshed papaya fruit in relation to the expression of carotenoid cleavage dioxygenase genes

Published:2015-11 Issue: Volume:109 Page:114-119
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Jing Guoxing,Li Taotao,Qu Hongxia,Yun Ze,Jia Yongxia,Zheng Xiaolin,Jiang Yueming

Funder

National Natural Science Foundation of China

Planning Project of Chinese Academy of Sciences

Guangdong Province Group Team

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference25 articles.

1. Contents of vitamin C, carotenoids, tocopherols, and tocotrienols in the subtropical plant species Cyphostemma digitatum as affected by processing;Al Duais;J. Agric. Food Chem.,2009

2. Nutritional analysis of two local varieties of papaya (Carica papaya L.) at different maturation stages;Bari;Pak. J. Biol. Sci.,2006

3. Influence of ethylene on carotenoid biosynthesis during papaya postharvesting ripening;Barreto;J. Food Compos. Anal.,2011

4. l-ascorbic acid, β-carotene and lycopene content in papaya fruits (Carica papaya) with or without physiological skin freckles;De Souza;Sci. Agric.,2008

5. Isolation and functional characterization of a lycopene-cyclase gene that controls fruit colour of papaya (Carica papaya L.);Devitt;J. Exp. Bot.,2009

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