科研产出
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1Whole-transcriptome RNA sequencing highlights the molecular mechanisms associated with the maintenance of postharvest quality in broccoli by red LED irradiation
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机构：
来源：POSTHARVEST BIOLOGY AND TECHNOLOGY
关键词： Broccoli; Postharvest; Whole-transcriptomic; Storage; Senescence
年份：2022
2Effect of low-temperature conditioning combined with methyl jasmonate treatment on the chilling resistance of eggplant (Solanum melongena L.) fruit
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机构：
来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
关键词： Chilling injury; Phenolics; Antioxidase; Gene expression
年份：2019
3Lipidomics reveals the difference of membrane lipid catabolism between chilling injury sensitive and non-sensitive green bell pepper in response to chilling
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机构：
来源：POSTHARVEST BIOLOGY AND TECHNOLOGY
关键词： Lipidomics; Phospholipases D activity; Chilling injury; Pepper
年份：2021
4A comparative proteomic and metabolomic analysis of the low-temperature response of a chilling-injury sensitive and a chilling-injury tolerant cultivar of green bell pepper
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机构：
来源：SCIENTIA HORTICULTURAE
关键词： Green bell pepper; Proteomics; Metabolomics; Chilling injury
年份：2023
5Whole-transcriptome RNA sequencing reveals changes in amino acid metabolism induced in harvested broccoli by red LED irradiation
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Whole-transcriptome; Broccoli; LED; Storage; Amino acid
年份：2023
6Effect of folic acid on the postharvest physiology of broccoli during storage
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机构：
来源：FOOD CHEMISTRY
关键词： Folic acid; Broccoli; Postharvest physiology; Storage behavior; Antioxidant enzymes; Gene expression
年份：2021
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