Changes in cuticle compositions and crystal structure of ‘Bingtang’ sweet orange fruits (Citrus sinensis) during storage-Reference-Cited by-同舟云学术

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Changes in cuticle compositions and crystal structure of ‘Bingtang’ sweet orange fruits (Citrus sinensis) during storage

Published:2018-01-01 Issue:1 Volume:21 Page:2411-2427
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ding Shenghua¹,Zhang Jing¹,Wang Rongrong²,Ou Shiyi³,Shan Yang¹

Affiliation:

1. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China

2. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China

3. Department of Food Science and Technology, Jinan University, Guangzhou, China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hunan Province, China

Agricultural Science and Technology Innovation Project of Hunan Province, China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1528272

Reference49 articles.

1. The 1-Cys peroxiredoxin, a regulator of seed dormancy, functions as a molecular chaperone under oxidative stress conditions

2. Cutin composition of selected northern berries and seeds

3. Fruit cuticular waxes as a source of biologically active triterpenoids

4. The fruit cuticle as a modulator of postharvest quality

5. Arabidopsis cuticular waxes: Advances in synthesis, export and regulation

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4. 1‐MCP treatment improves the postharvest quality of Jinxiu yellow peach by regulating cuticular wax composition and gene expression during cold storage;Journal of Food Science;2024-04-02

5. Comparative analysis of the crystal morphology, chemical composition and key gene expression between two kumquat fruit cuticular waxes during postharvest cold storage;Postharvest Biology and Technology;2023-12

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