1The effects of the combination of Pichia membranefaciens and BTH on controlling of blue mould decay caused by Penicillium expansum in peach fruit

作者： Cao, Shifeng; Hu, Zhichao; Yang, Zhenfeng; Zheng, Yonghua; SCI

机构： Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Jiangsu, Peoples R China; Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Zhejiang, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;

来源：FOOD CHEMISTRY

关键词： biocontrol pichia membranefaciens peach fruit BTH blue mould penicillium expansum

2gamma-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit

作者： Cai, Yuting; Zheng, Yonghua; Yang, Aiping; Cao, Shifeng; Yang, Zhenfeng; SCI

机构： Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Jiangsu Inst Econ & Trade Technol, Food Dept, Nanjing 210007, Jiangsu, Peoples R China; Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Peoples R China; Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Peach gamma-Aminobutyric acid Chilling injury Antioxidant enzyme Energy

年份：2011

3Antioxidant enzymes and fatty acid composition as related to disease resistance in postharvest loquat fruit

作者： Cao, Shifeng; Cao, Shifeng; Cai, Yuting; Zheng, Yonghua; Yang, Zhenfeng; SCI

机构： Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Zhejiang, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Loquat fruit Disease resistance Fatty acid Antioxidant enzyme

4Combined Salicyclic Acid and Ultrasound Treatments for Reducing the Chilling Injury on Peach Fruit

作者： Yang, Zhenfeng; Yang, Zhenfeng; Jiang, Yueming; Cao, Shifeng; Zheng, Yonghua; SCI

机构： Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Zhejiang, Peoples R China; Chinese Acad Sci, S China Bot Garden, Key Lab Plant Resource Conservat & Sustainable Ut, Guangzhou 510650, Guangdong, Peoples R China; Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： Peach salicylic acid ultrasound chilling injury antioxidant enzymes

5Sugar metabolism in relation to chilling tolerance of loquat fruit

作者： Yang, Zhenfeng; Cao, Shifeng; Zheng, Yonghua; SCI

机构： Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Zhejiang, Peoples R China; Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;

来源：FOOD CHEMISTRY

关键词： loquat fruit chilling injury sugar

6Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury

作者： Cao, Shifeng; Cai, Yuting; Zheng, Yonghua; Cao, Shifeng; Yang, Zhenfeng; SCI

机构： Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Peoples R China; Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Zhejiang, Peoples R China;

来源：FOOD CHEMISTRY

关键词： loquat fruit chilling injury fatty acid antioxidant system

7MeJA regulates enzymes involved in ascorbic acid and glutathione metabolism and improves chilling tolerance in loquat fruit

作者： Cai, Yuting; Cao, Shifeng; Cai, Yuting; Yang, Zhenfeng; Zheng, Yonghua; SCI

机构： Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;

来源：POSTHARVEST BIOLOGY AND TECHNOLOGY

8Effect of MeJA treatment on polyamine, energy status and anthracnose rot of loquat fruit

作者： Cao, Shifeng; Cai, Yuting; Zheng, Yonghua; Cao, Shifeng; Yang, Zhenfeng; Joyce, Daryl C.; SCI

机构： Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Peoples R China; Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Zhejiang, Peoples R China; Univ Queensland, Sch Agr & Food Sci, Gatton, Qld 4343, Australia;

来源：FOOD CHEMISTRY

关键词： MeJA Loquat Anthracnose rot Polyamines Energy

9Relationship between Sucrose Metabolism and Anthocyanin Biosynthesis During Ripening in Chinese Bayberry Fruit

作者： Shi, Liyu; Shao, Jiarong; Chen, Wei; Yang, Zhenfeng; Cao, Shifeng; Zheng, Yonghua; Jiang, Yueming; SCI

机构： Zhejiang Wanli Univ, Coll Biol & Environm Sci, Key Lab Fruits & Vegetables Postharvest & Proc Te, Ningbo 315100, Zhejiang, Peoples R China; Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Chinese Acad Sci, South China Bot Garden, Key Lab Plant Resource Conservat & Sustainable Ut, Guangzhou 510650, Guangdong, Peoples R China;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： anthocyanins Chinese bayberry glucose fructose sucrose

10MeJA induces chilling tolerance in loquat fruit by regulating proline and gamma-aminobutyric acid contents

作者： Cao, Shifeng; Cai, Yuting; Zheng, Yonghua; Cao, Shifeng; Yang, Zhenfeng; SCI

机构： Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Peoples R China; Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Zhejiang, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Loquat fruit Methyl jasmonate Chilling injury Proline gamma-Aminobutyric acid

年份：2012