The effect of ε-poly-l-lysine treatment on molecular, physiological and biochemical indicators related to resistance in longan fruit infected by Phomopsis longanae Chi.

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作者： Junzheng,Sun ^[1] ; Zhongqi,Fan ^[2] ; Yazhen,Chen ^[2] ; Yuji,Jiang ^[2] ; Mengshi,Lin ^[3] ; Hui,Wang ^[2] ; Yifen,Lin ^[2] ; Yihui,Chen ^[4] ; Hetong,Lin ^[5]

作者单位： Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China; Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China. ^[1] Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China. ^[2] Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65211, United States. ^[3] Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China. Electronic address: harris2197395@163.com. ^[4] Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China. Electronic address: hetonglin@163.com. ^[5]

关键词 Induce disease resistance Longan fruit Phenylpropanoid biosynthesis Plant–pathogen interaction Transcriptomic analysis

主题词水果(Fruit);聚赖氨酸(Polylysine);过氧化氢(Hydrogen Peroxide)

DOI 10.1016/j.foodchem.2023.135784

PMID 36889017

发布时间 2023-03-28

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