Hot Air Treatment Induces Disease Resistance through Activating the Phenylpropanoid Metabolism in Cherry Tomato Fruit
Author:
Affiliation:
1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People’s Republic of China
2. Department of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, People’s Republic of China
Funder
Ministry of Agriculture of the People's Republic of China
National Natural Science Foundation of China
Priority Academic Program Development of Jiangsu Higher Education Institutions
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b02599
Reference45 articles.
1. Antioxidant content and ascorbate metabolism in cherry tomato exocarp in relation to temperature and solar radiation
2. Heat Treatment in Combination with Antagonistic Yeast Reduces Diseases and Elicits the Active Defense Responses in Harvested Cherry Tomato Fruit
3. Combination of the biocontrol yeast Cryptococcus laurentii with UV-C treatment for control of postharvest diseases of tomato fruit
4. Effects of hot water and sodium bicarbonate treatments, singly or in combination, on cracking, residual procymidone contents, and quality of mature red cherry tomato fruit
5. Transcriptional profiling of apple fruit in response to heat treatment: Involvement of a defense response during Penicillium expansum infection
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