Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.905006
Abstract: Rambutan is a famous tropical fruit with a unique flavor and considerable economic value. However, the high vulnerability to postharvest browning leads to a short shelf life of rambutan fruit. Melatonin (MT) is an excellent… read more here.
Keywords: antioxidative process; phenolics oxidation; postharvest browning; rambutan fruit ... See more keywords
Direct Transcriptional Activation of LEHP2 and LEHP3 by LeMYB2 and LeMYB5 Underlies Postharvest Browning in Lentinus edodes
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DOI: 10.3390/horticulturae11101176
Abstract: Postharvest shiitake mushrooms (Lentinus edodes) often undergo browning under low-temperature, high-humidity storage conditions, which significantly reduces their commercial value and constrains industry development. However, the molecular mechanisms regulating this process remain unclear. In this study,… read more here.
Keywords: lehp2 lehp3; lemyb2 lemyb5; lentinus edodes; expression ... See more keywords