Identification of the miRNAs and their target genes involved in fresh‐cut potato browning inhibition by nitrogen-Reference-Cited by-同舟云学术

Identification of the miRNAs and their target genes involved in fresh‐cut potato browning inhibition by nitrogen

Published:2022-05-31 Issue:8 Volume:57 Page:5011-5023
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wang Lihua¹,Wang Wenjun¹,Wang Qingjun²,Tang Tiantian¹,Liu Wenrui¹,Wang Zhidong¹,Zhang Jie¹^ORCID

Affiliation:

1. Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China

2. Zaozhuang Agricultural and Mechanical Technology Promotion Center Zaozhuang Shandong 277800 China

Funder

Agricultural Science and Technology Innovation Program

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15785

Reference52 articles.

1. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

2. Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut Potatoes

3. miRNA and Degradome Sequencing Identify miRNAs and Their Target Genes Involved in the Browning Inhibition of Fresh-Cut Apples by Hydrogen Sulfide

4. Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs

5. Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures

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