机译:茉莉酸治疗通过促进糖和乙烯代谢来减轻桃子果实的寒冷损伤
Chinese Acad Agr Sci Inst Food Sci & Technol Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Beijing 100193 Peoples R China;
New Zealand Inst Plant & Food Res Ltd Food Ind Sci Ctr Private Bag 11600 Palmerston North 4442 New Zealand;
Chinese Acad Agr Sci Inst Food Sci & Technol Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Beijing 100193 Peoples R China;
Peach; Browning; Jasmonic acid; Chilling injury; Ethylene; Soluble sugar;
机译:茉莉甲酸甲基促进磷脂重塑和茉莉酸标志,以减轻桃果实的冷损伤
机译:水杨酸治疗通过调节蔗糖代谢和可溶性糖含量降低桃子果实中的寒冷损伤
机译:草酸通过调节能量代谢和脂肪酸含量减轻桃果实的冷害
机译:热处理减轻了寒冷的伤害症状,延迟纹理变化,维持在木瓜果实中生产乙烯的能力
机译:新鲜市场融化和非融化的桃肉果实成熟,成熟和收获后冷藏的生理和感觉方面。
机译:乙烯对减轻桃果实冷害后细胞壁和脂质代谢的影响
机译:茉莉甲酸甲基促进磷脂重塑和茉莉酸标志,以减轻桃果实的冷损伤