Carbohydrate and fatty acid metabolisms are involved in delaying senescence of ‘Zaosu’ pear fruit following caffeic acid treatment
Canying Li, Yan Guo, Hengping Xu, Miao Wang, Yonghong Ge
Topics & Concepts
PEARCaffeic acidSenescenceCarbohydrateChemistryFatty acidBotanyBiologyFood scienceBiochemistryAntioxidantCell biologyPlant Physiology and Cultivation StudiesPostharvest Quality and Shelf Life ManagementHorticultural and Viticultural Research