Elevated CO2 alleviates browning development by modulating metabolisms of membrane lipids, proline, and GABA in fresh-cut Asian pear fruit
Di Wang, Dong Li, Yanqun Xu, Li Li, Tarun Belwal, Xiaochen Zhang, Zisheng Luo
Topics & Concepts
BrowningPEARProlineChemistryBiochemistryFood scienceHorticultureAmino acidBiologyPostharvest Quality and Shelf Life ManagementGABA and Rice ResearchPlant Stress Responses and Tolerance