Red light-transmittance bagging promotes carotenoid accumulation through xanthophylls esterification during the ripening of blood orange fruit
Can Yang, Jian G. Qin, Fei Xie, Kun Zhou, Wanpeng Xi
Topics & Concepts
XanthophyllViolaxanthinCarotenoidChemistryZeaxanthinOrange (colour)Food scienceAntheraxanthinLuteinPomaceRipeningPalmitic acidBotanyBiochemistryFatty acidBiologyAntioxidant Activity and Oxidative StressPlant biochemistry and biosynthesisHorticultural and Viticultural Research