Elevated CO 2 delayed the chlorophyll degradation and anthocyanin accumulation in postharvest strawberry fruit

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ID: 117623
2019
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Abstract
Colour is an important quality attribute for the consumer's acceptability of fruit. Elevated CO2 was applied to strawberry fruit to explore its influence on chlorophyll catabolism and anthocyanin synthesis. The results showed that 20% CO2 delayed the changes of a* an …
Reference Key
d2019foodelevated Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Li D;Zhang X;Li L;Aghdam MS;Wei X;Liu J;Xu Y;Luo Z;;
Journal Food chemistry
Year 2019
DOI
DOI not found
URL
https://www.pubmed.gov/30797331/
Keywords
National Center for Biotechnology Information NCBI NLM MEDLINE gene expression regulation pubmed abstract nih national institutes of health national library of medicine chromatography plant down-regulation plant proteins / metabolism pmid:30797331 doi:10.1016/j.foodchem.2019.01.150 dong li xiaochen zhang zisheng luo anthocyanins / analysis anthocyanins / metabolism* carbon dioxide / chemistry* chlorophyll / chemistry chlorophyll / metabolism* high pressure liquid fragaria / chemistry* fragaria / metabolism fruit / chemistry fruit / metabolism mass spectrometry

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