Jasmonic acid and ERF family genes are involved in chilling sensitivity and seed browning of pepper fruit after harvest
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DOI: 10.1038/s41598-020-75055-z
Abstract: Pepper (Capsicum annuum L.) fruit is sensitive to temperatures below 10 °C, which severely diminish fruit quality during cold chain distribution. Seed browning was a major chilling symptom in 36 genotypes of C. annuum fruit… read more here.
Keywords: seed; fruit; jasmonic acid; seed browning ... See more keywords