Accumulation of soluble sugars in peel at high temperature leads to stay-green ripe banana fruit

Xiaotang Yang1* Xuequn Pang2* Lanying Xu1† Ruiqiu Fang2† Xuemei Huang1 Peijian Guan2 Wangjin Lu1 and Zhaoqi Zhang1‡

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Accumulation of soluble sugars in peel at high temperature leads to stay-green ripe banana fruit

机译：高温下果皮中可溶性糖的积累导致成熟香蕉果实保持绿色

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来源
《Journal of Experimental Botany》 |2009年第14期|p.4051-4062|共12页
作者
Xiaotang Yang1* Xuequn Pang2* Lanying Xu1† Ruiqiu Fang2† Xuemei Huang1 Peijian Guan2 Wangjin Lu1 and Zhaoqi Zhang1‡;
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作者单位

1College of Horticulture, South China Agricultural University, Guangzhou, 510642, China 2College of Life Science, South China Agricultural University, Guangzhou, 510642, China;

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1. Accumulation of soluble sugars in peel at high temperature leads to stay-green ripe banana fruit. [J] . Yang X., Pang X., Xu L., Journal of Experimental Botany . 2009,第14期

机译：高温下果皮中可溶性糖的积累会导致香蕉成熟而保持绿色。
2. A transcriptomic analysis unravels key factors in the regulation of stay-green disorder in peel of banana fruit (Fenjiao) caused by treatment with 1-MCP [J] . Song Zunyang, Qin Jiajia, Yao Yulin, Postharvest Biology and Technology . 2020,第1期

机译：通过1-MCP治疗引起的香蕉水果（汾娇）剥落 - 绿色果实中的温度调节关键因素的关键因素
3. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits [J] . Abbas F.M. Alkarkhi, Saifullah bin Ramli, Yeoh Shin Yong, Food Chemistry . 2011,第2期

机译：比较绿色和成熟水果制成的香蕉果肉和果皮粉的理化特性
4. UTILIZATION OF GREEN AND RIPE BANANA PEEL AS A FUNCTIONAL INGREDIENT IN YELLOWNOODLE [C] . Saifullah Ramli, Abbas F. M. Alkarkhi, Yeoh Shin Yong, USM-Japan International Research Center for Agricultural Sciences international symposium on "Biomass: Sustainable Natural Resource and Innovation for a Areener Future . 2012

机译：绿色和成熟香蕉皮的利用作为yellownoodle的功能性成分
5. Molecular characterization of hexose transporter in sugar accumulation of papaya fruit during maturation and ripening [D] . Sangwanangkul, Peerapong 2007

机译：木瓜果实成熟过程中糖分积累中己糖转运蛋白的分子特征
6. Proteome changes in banana fruit peel tissue in response to ethylene and high-temperature treatments [O] . Lina Du, Jun Song, Charles Forney, 2016

机译：乙烯和高温处理对香蕉果皮组织中蛋白质组的影响
7. Accumulation of soluble sugars in peel at high temperature leads to stay-green ripe banana fruit [O] . X. Yang, X. Pang, L. Xu, 2009

机译：在高温下剥离中可溶性糖的积累导致留下绿色成熟的香蕉果实

Accumulation of soluble sugars in peel at high temperature leads to stay-green ripe banana fruit

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