Low and high storage temperature inhibited the coloration of mandarin fruit (Citrus unshiu Marc.) with different mechanism.

Ge, Xiaoxiao; Cao, Tingting; Yi, Lanhua; Yao, Shixiang; Zeng, Kaifang; Deng, Lili

Ge, Xiaoxiao; Cao, Tingting; Yi, Lanhua; Yao, Shixiang; Zeng, Kaifang; Deng, Lili.

Afiliação

Ge X; College of Food Science, Southwest University, Chongqing, PR China.
Cao T; College of Food Science, Southwest University, Chongqing, PR China.
Yi L; College of Food Science, Southwest University, Chongqing, PR China.
Yao S; Food Storage and Logistics Research Center, Southwest University, Chongqing, PR China.
Zeng K; College of Food Science, Southwest University, Chongqing, PR China.
Deng L; Food Storage and Logistics Research Center, Southwest University, Chongqing, PR China.

J Sci Food Agric ; 102(15): 6930-6941, 2022 Dec.

Article em En | MEDLINE | ID: mdl-35674404

Assuntos

Citrus; Citrus/química; Frutas/química; Temperatura; Carotenoides/análise; Clorofila/metabolismo; Regulação da Expressão Gênica de Plantas

Palavras-chave

carotenoid; chlorophyll; gene expression; satsuma mandarin fruit; temperature

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Citrus Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Citrus Idioma: En Ano de publicação: 2022 Tipo de documento: Article