Role of chlorine dioxide and chloroxyanions residue in yellowing alleviation of ready-to-eat broccoli: Insights from transcriptomic evidence
Qianwei Lin, Zisheng Luo, Yunhong Jiang, Yunhong Jiang, Dong Li, Xingyu Lin, Yunbin Jiang, Yunbin Jiang, Li Li
Topics & Concepts
TranscriptomeChlorine dioxideEthylenePedicelResidue (chemistry)ChemistryBiochemistryFood scienceTranscription factorBotanyBiologyHorticultureGeneGene expressionOrganic chemistryCatalysisPostharvest Quality and Shelf Life ManagementPlant Gene Expression AnalysisPhytochemicals and Antioxidant Activities