DNA Methylation Is Crucial for 1-Methylcyclopropene Delaying Postharvest Ripening and Senescence of Tomato Fruit.

导出 OA

翻译打印收藏纠错

作者： Zhiqiang,Wang ^[1] ; Jinmei,Xie ^[2] ; Wenhui,Duan ^[1] ; Zhengke,Zhang ^[2] ; Lanhuan,Meng ^[2] ; Lisha,Zhu ^[2] ; Qing,Wang ^[3] ; Hongmiao,Song ^[2] ; Xiangbin,Xu ^[2]

作者单位： Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.;Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-Food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. ^[1] Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China. ^[2] Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Institute of Agri-Food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. ^[3]

关键词 1-methylcyclopropen DNA methylation ripening senescence tomato