Analyses of targeted/untargeted metabolites and reactive oxygen species of pepper fruits provide insights into seed browning induced by chilling
Jeong Gu Lee, Gibum Yi, Jeong Hee Choi, Eun Jin Lee
Topics & Concepts
BrowningPepperReactive oxygen speciesChemistryJasmonic acidPhenylalanineFood scienceMetaboliteIsoleucineBotanyHorticultureBiochemistryBiologyAmino acidSalicylic acidLeucinePostharvest Quality and Shelf Life ManagementPlant Stress Responses and TolerancePlant Molecular Biology Research