Preservation effect of Lactobacillus plantarum O2 fermentation supernatant on postharvest pepper and its induced resistance to Phytophthora capsici
Jiaoli Huang, Ruolan Sun, Xi Cao, Nan Hu, Bo Xia, Youjin Yi, ShanWeihong Zhou, Hongli Zhou
Topics & Concepts
Phytophthora capsiciPepperPostharvestPolyphenol oxidaseFood sciencePhenylalanine ammonia-lyaseLactobacillus plantarumChemistryMalondialdehydeHorticulturePeroxidasePreservativeBiologyBotanyLactic acidBacteriaAntioxidantBiochemistryEnzymeGeneticsPlant-Microbe Interactions and ImmunityProbiotics and Fermented FoodsPlant tissue culture and regeneration