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Effects of Vacuum Packaging on Enzymatic Browning and Ethylene Response Factor (ERF) Gene Expression of Fresh-cut Lotus Root

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成果类型:
期刊论文
作者:
Min, Ting;Liu, En-chao;Xie, Jun;Yi, Yang;Wang, Li-mei;...
通讯作者:
Wang, Hong-xun
作者机构:
[Xie, Jun; Wang, Hong-xun; Liu, En-chao; Ai, You-wei; Min, Ting; Yi, Yang; Wang, Li-mei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
[Wang, Hong-xun; Yi, Yang] Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[Wang, Hong-xun] H
Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Hubei, Peoples R China.
语种:
英文
关键词:
Nelumbo nucifera;browning;PAL;PPO;POD;ERF
期刊:
HORTSCIENCE
ISSN:
0018-5345
年:
2019
卷:
54
期:
2
页码:
331-336
基金类别:
National Key Research and Development Program of China [2016YFD0400103]; Research Institute of Wuhan Polytechnic University [2018J02]
机构署名:
本校为第一机构
院系归属:
食品科学与工程学院
摘要:
Ethylene response factor (ERF) genes have been involved in responses to biotic and abiotic stress, including hypoxia and anaerobic stress. Vacuum packaging (a typical anaerobic stress) is an effective storage method used to delay browning of fresh-cut lotus root (Nelumbo nucifera). In model plants, ERF genes have been identified as responsive to hypoxia. Whether ERF is associated with browning of vacuum-packaged lotus root has not been studied. The effects of vacuum packaging on browning, phenolic content, the enzyme activity of phenylalanine a...

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