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Lipofuscin-Like Substance Involved in Pericarp Browning of Postharvest Litchi Fruit During Storage

机译：Lipofuscin样物质涉及在储存期间Posttharvest Litchi果实的Pericarp Browning

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Shaoyu Yang;
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年度 2011
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1. Lipofuscin-Like Substance Involved in Pericarp Browning of PostharvestLitchi Fruit During Storage [J] . ShaoyuYang, LinyanFeng, EnYang, The Open Food Science Journal . 2011,第1期

机译：脂褐素样物质参与荔枝果实贮藏过程中果皮褐变
2. Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage [J] . Li Taotao, Shi Dingding, Wu Qixian, Food Chemistry . 2019,第APRa25期

机译：对氨基水杨酸钠通过抑制贮藏后ROS介导的衰老来延迟荔枝果实的果皮褐变
3. Postharvest L-cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit [J] . Ali Sajid, Khan Ahmad Sattar, Malik Aman Ullah Postharvest Biology and Technology . 2016,第Null期

机译：采后施用L-半胱氨酸可延缓果皮褐变，抑制脂质过氧化并保持荔枝果实的抗氧化活性
4. Effect of High Energy Ultrasound on Pericarp Browning and Storage Quality of Harvested Litchi Fruit [C] . Huaqiang Dong, Yueming Jiang, Jianbo Huang, World Engineers' Convention 2004 vol E: Agricultural Engineering and Food Security; 20041102-06; Shanghai(CN) . 2004

机译：高能超声对荔枝果实果皮褐变和贮藏品质的影响
5. Phosphorous and Nitrogen Fruit Deficiencies Affect 'Grand Pearl' Nectarine Fruit Browning. [D] . Olivos Del Rio, Andres. 2012

机译：磷和氮的水果缺乏会影响“大珍珠”油桃果实的褐变。
6. Cloning and Expression Analysis of Litchi (Litchi Chinensis Sonn.) Polyphenol Oxidase Gene and Relationship with Postharvest Pericarp Browning [O] . Jiabao Wang, Baohua Liu, Qian Xiao, -1

机译：荔枝多酚氧化酶基因的克隆表达分析及与果皮褐变的关系
7. Cloning and expression analysis of litchi (Litchi Chinensis Sonn.) polyphenol oxidase gene and relationship with postharvest pericarp browning. [O] . Jiabao Wang, Baohua Liu, Qian Xiao, 2014

机译：荔枝多酚氧化酶基因的克隆与表达分析及其与采后果皮褐变的关系。

Lipofuscin-Like Substance Involved in Pericarp Browning of Postharvest Litchi Fruit During Storage

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