H2S treatment alleviates postharvest chilling injury in green pepper by regulating antioxidant capacity, osmotic regulation and lipid metabolism to maintain cell membrane integrity

已完结 10 由 Beth 发布于 2025/7/29 8:51:51

DOI:10.1016/j.foodchem.2025.145428
作者：Liangyi Zhao ,?Yixia Lu ,?Yaqin Zhao ,?Yinqiu Bao ,?Yu Liu ,?Zhengguo Wu ,?Yanchao Han ,?Yonghua Zheng ,?Hangjun Chen ,?Peng Jin
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Green pepper is prone to chilling injury (CI) under low temperature stress, resulting in quality deterioration. This study aimed to investigate the effect of hydrogen sulfide (H2S) treatment

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:其它数据库In vivo transformations of positively charged nanoparticles alter the formation and function of RuBisCO photosynthetic protein corona