Inhibition of degreening in the peel of bananas ripened at tropical temperatures..
Author:
Publisher
Wiley
Subject
Agronomy and Crop Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1744-7348.1990.tb04205.x/fullpdf
Reference20 articles.
1. Inhibition of degreening in the peel of bananas ripened at tropical temperatures..
2. Inhibition of degreening in the peel of bananas ripened at tropical temperatures..
3. Phospholipid composition and fatty acid desaturation in the roots of rye during acclimatization of low temperature
4. Spinach Thylakoid Polyphenol Oxidase
5. Structural reorganisation of chloroplast thylakoid membranes in response to heat-stress
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1. E3 ubiquitin ligase MaRZF1 modulates high temperature‐induced green ripening of banana by degrading MaSGR1;Plant, Cell & Environment;2023-12-14
2. E3 ligase MaNIP1 degradation of NON-YELLOW COLORING1 at high temperature inhibits banana degreening;Plant Physiology;2023-02-16
3. Proteasomal degradation of MaMYB60 mediated by the E3 ligase MaBAH1 causes high temperature-induced repression of chlorophyll catabolism and green ripening in banana;The Plant Cell;2023-02-07
4. Postharvest application of 1-methylcyclopropene delays chloroplast degradation in Gynura bicolor DC under sugar scarcity conditions;Scientia Horticulturae;2022-11
5. Low temperature delays degreening of apple fruit by inhibiting pheophorbide a oxygenase ( PAO ) pathway and chlorophyll oxidation during ripening;Journal of Food Biochemistry;2022-04-06
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