Involvement of WRKY Transcription Factors in Abscisic-Acid-Induced Cold Tolerance of Banana Fruit-Reference-Cited by-同舟云学术

Involvement of WRKY Transcription Factors in Abscisic-Acid-Induced Cold Tolerance of Banana Fruit

Published:2017-05-02 Issue:18 Volume:65 Page:3627-3635
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Luo Dong-lan¹²,Ba Liang-jie¹²,Shan Wei¹,Kuang Jian-fei¹,Lu Wang-jin¹,Chen Jian-ye¹^ORCID

Affiliation:

1. State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, 510642, People’s Republic of China

2. School of Food and Pharmaceutical Engineering/Guizhou Engineering Research Center for Fruit Processing, Guiyang College, Guiyang, 550003, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

China Agriculture Research System

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00915

Reference51 articles.

1. Banana MaMADS Transcription Factors Are Necessary for Fruit Ripening and Molecular Tools to Promote Shelf-Life and Food Security

2. Banana Transcription Factor MaERF11 Recruits Histone Deacetylase MaHDA1 and Represses the Expression of MaACO1 and Expansins during Fruit Ripening