The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment.

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第一作者： Lin,Chen

第一单位： College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

作者： Lin,Chen ^[1] ; Bingzhi,Chen ^[2] ; Lulu,Chu ^[1] ; Lili,Chen ^[1] ; Luyu,Xie ^[3] ; Youjin,Deng ^[4] ; Yuji,Jiang ^[5]

作者单位： College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. ^[1] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Mycological Research Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China. ^[2] Institute of Dataspace, Hefei Comprehensive National Science Center, Hefei 230000, China. Electronic address: x86@u.nus.edu. ^[3] Mycological Research Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: dengyoujin1980@163.com. ^[4] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Mycological Research Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: jyj1209@163.com. ^[5]

关键词 Fresh-cut taro L-ascorbic acid Storage quality Transcriptome analysis Ultrasonic treatment

主题词抗坏血酸(Ascorbic Acid);基因表达谱(Gene Expression Profiling);兰科(Orchidaceae)

DOI 10.1016/j.ultsonch.2024.107178

PMID 39616720

发布时间 2025-01-11

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