199 related articles for article (PubMed ID: 27696427)
1. Proteomic analysis of peel browning of 'Nanguo' pears after low-temperature storage.
Wang JW; Zhou X; Zhou Q; Liu ZY; Sheng L; Wang L; Cheng SC; Ji SJ
J Sci Food Agric; 2017 Jun; 97(8):2460-2467. PubMed ID: 27696427
[TBL] [Abstract][Full Text] [Related]
2. GABA application improves the mitochondrial antioxidant system and reduces peel browning in 'Nanguo' pears after removal from cold storage.
Li J; Zhou X; Wei B; Cheng S; Zhou Q; Ji S
Food Chem; 2019 Nov; 297():124903. PubMed ID: 31253345
[TBL] [Abstract][Full Text] [Related]
3. Proteomic analysis of the potential mechanism of fading of aroma-related esters in "Nanguo" pears after long-term refrigeration.
Zhang L; Zhou X; Wang JW; Ji SJ
J Food Biochem; 2019 Apr; 43(4):e12771. PubMed ID: 31353584
[TBL] [Abstract][Full Text] [Related]
4. Disorder of membrane metabolism induced membrane instability plays important role in pericarp browning of refrigerated 'Nanguo' pears.
Sun H; Zhou X; Zhou Q; Zhao Y; Kong X; Luo M; Ji S
Food Chem; 2020 Aug; 320():126684. PubMed ID: 32229394
[TBL] [Abstract][Full Text] [Related]
5. Low-temperature stress-induced aroma loss by regulating fatty acid metabolism pathway in 'Nanguo' pear.
Shi F; Zhou X; Yao MM; Zhou Q; Ji SJ; Wang Y
Food Chem; 2019 Nov; 297():124927. PubMed ID: 31253294
[TBL] [Abstract][Full Text] [Related]
6. miRNAs play important roles in aroma weakening during the shelf life of 'Nanguo' pear after cold storage.
Shi F; Zhou X; Yao MM; Tan Z; Zhou Q; Zhang L; Ji SJ
Food Res Int; 2019 Feb; 116():942-952. PubMed ID: 30717027
[TBL] [Abstract][Full Text] [Related]
7. Low temperature conditioning alleviates loss of aroma-related esters of 'Nanguo' pears by regulation of ethylene signal transduction.
Yao M; Zhou X; Zhou Q; Shi F; Wei B; Cheng S; Tan Z; Ji S
Food Chem; 2018 Oct; 264():263-269. PubMed ID: 29853375
[TBL] [Abstract][Full Text] [Related]
8. Methyl jasmonate pretreatment improves aroma quality of cold-stored 'Nanguo' pears by promoting ester biosynthesis.
Luo M; Zhou X; Hao Y; Sun H; Zhou Q; Sun Y; Ji SJ
Food Chem; 2021 Feb; 338():127846. PubMed ID: 32836001
[TBL] [Abstract][Full Text] [Related]
9. Phenylpropanoid metabolism in relation to peel browning development of cold-stored 'Nanguo' pears.
Sun Y; Luo M; Ge W; Zhou X; Zhou Q; Wei B; Cheng S; Ji S
Plant Sci; 2022 Sep; 322():111363. PubMed ID: 35750293
[TBL] [Abstract][Full Text] [Related]
10. Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of 'Nanguo' pears by regulating antioxidant enzymes and proline metabolism.
Sun H; Luo M; Zhou X; Zhou Q; Sun Y; Ge W; Wei B; Cheng S; Ji S
Food Chem; 2020 Feb; 306():125626. PubMed ID: 31627083
[TBL] [Abstract][Full Text] [Related]
11. Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of 'Nanguo' pears.
Luo M; Zhou X; Sun H; Zhou Q; Ge W; Sun Y; Yao M; Ji S
Food Chem; 2021 Jan; 335():127665. PubMed ID: 32738530
[TBL] [Abstract][Full Text] [Related]
12. Calcium Treatment Alleviates Pericarp Browning of 'Nanguo' Pears by Regulating the GABA Shunt After Cold Storage.
Li J; Zhou Q; Zhou X; Wei B; Zhao Y; Ji S
Front Plant Sci; 2020; 11():580986. PubMed ID: 33042193
[TBL] [Abstract][Full Text] [Related]
13. Integrated metabolome and transcriptome analysis of the regulatory network of volatile ester formation during fruit ripening in pear.
Li X; Qi L; Zang N; Zhao L; Sun Y; Huang X; Wang H; Yin Z; Wang A
Plant Physiol Biochem; 2022 Aug; 185():80-90. PubMed ID: 35661588
[TBL] [Abstract][Full Text] [Related]
14. Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored 'Nanguo' pears by regulating the lipoxygenase pathway.
Luo M; Zhou X; Sun H; Zhou Q; Wei B; Cheng S; Ji SJ
Food Chem; 2020 Jun; 316():126335. PubMed ID: 32062231
[TBL] [Abstract][Full Text] [Related]
15. Proteome analysis of pear reveals key genes associated with fruit development and quality.
Li JM; Huang XS; Li LT; Zheng DM; Xue C; Zhang SL; Wu J
Planta; 2015 Jun; 241(6):1363-79. PubMed ID: 25682102
[TBL] [Abstract][Full Text] [Related]
16. Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage.
Adhikary T; Gill PS; Jawandha SK; Bhardwaj RD; Anurag RK
J Sci Food Agric; 2021 Feb; 101(3):853-862. PubMed ID: 32726459
[TBL] [Abstract][Full Text] [Related]
17. Effects of 1-MCP on chlorophyll degradation pathway-associated genes expression and chloroplast ultrastructure during the peel yellowing of Chinese pear fruits in storage.
Cheng Y; Dong Y; Yan H; Ge W; Shen C; Guan J; Liu L; Zhang Y
Food Chem; 2012 Nov; 135(2):415-22. PubMed ID: 22868108
[TBL] [Abstract][Full Text] [Related]
18. bZIP transcription factor PubZIP914 enhances production of fatty acid-derived volatiles in pear.
Chen Y; Wu X; Wang X; Li Q; Yin H; Zhang S
Plant Sci; 2024 Jan; 338():111905. PubMed ID: 37884080
[TBL] [Abstract][Full Text] [Related]
19. Investigation of ascorbate metabolism during inducement of storage disorders in pear.
Cascia G; Bulley SM; Punter M; Bowen J; Rassam M; Schotsmans WC; Larrigaudière C; Johnston JW
Physiol Plant; 2013 Feb; 147(2):121-34. PubMed ID: 22568767
[TBL] [Abstract][Full Text] [Related]
20. Physiological and transcriptomic analysis of 'Whangkeumbae' pear core browning during low-temperature storage.
Zhou H; Tian M; Huang W; Luo S; Hu H; Zhang Y; Zhang L; Li P
Gene Expr Patterns; 2020 Jun; 36():119113. PubMed ID: 32325218
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]