Label-free quantitative proteomics to investigate the response of strawberry fruit after controlled ozone treatment-Reference-Cited by-同舟云学术

Label-free quantitative proteomics to investigate the response of strawberry fruit after controlled ozone treatment

Published:2019 Issue:2 Volume:9 Page:676-689
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Chen Cunkun¹²³⁴⁵,Zhang Xiaojun⁶⁷⁸⁹¹⁰,Zhang Huijie¹¹¹²¹⁰⁵,Ban Zhaojun¹³¹⁴¹⁵⁵,Li Li¹⁶¹⁷¹⁸¹⁹¹⁵,Dong Chenghu⁶⁷⁸⁹¹⁰,Ji Haipeng⁶⁷⁸⁹¹⁰,Xue Wentong¹²³⁴⁵^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health

2. College of Food Science and Nutritional Engineering

3. China Agricultural University

4. Beijing

5. China

6. National Engineering Technology Research Center for Preservation of Agricultural Products

7. Key Laboratory of Postharvest Physiology and Storage of Agricultural Products

8. Ministry of Agriculture of China

9. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products

10. Tianjin

11. College of Food Engineering and Biotechnology

12. Tianjin University of Science and Technology

13. Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products

14. Zhejiang University of Science and Technology

15. Hangzhou

16. Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture

17. Zhejiang Key Laboratory for Agro-Food Processing

18. College of Biosystems Engineering and Food Science

19. Zhejiang University

Abstract

To elucidate the postharvest senescence of strawberry fruit in response to ozone treatment at different concentrations, a label-free quantitative proteomic approach was performed.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Zhejiang Province Public Welfare Technology Application Research Project

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C8RA08405J

Reference64 articles.

1. Ozone and its current and future application in the food industry