Effects of 1‐methylcyclopropene (1‐MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening
Author:
Affiliation:
1. College of Food Science and Technology Bohai University Jinzhou Liaoning PR China
2. Inspection and Testing Certification Center Jinzhou Liaoning PR China
Funder
National Natural Science Foundation of China
Publisher
Hindawi Limited
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14035
Reference23 articles.
1. 1-MCP Regulates Ethanol Fermentation and GABA Shunt Pathway Involved in Kiwifruit Quality During Postharvest Storage
2. Regulation of the fermentative metabolism in apple fruit exposed to low-oxygen stress reveals a high flexibility
3. Conservation of ethanol fermentation and its regulation in land plants
4. Respiratory metabolism: glycolysis, the TCA cycle and mitochondrial electron transport
5. Glyoxylic acid overcomes 1-MCP-induced blockage of fruit ripening in Pyrus communis L. var. ‘D’Anjou’
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