Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Xuexia Wu"'
Autor:
Aidong Zhang, Jing Shang, Kai Xiao, Min Zhang, Shengjie Wang, Weimin Zhu, Xuexia Wu, Dingshi Zha
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-18 (2024)
Abstract Plants are affected by many environmental factors during their various stages of growth, among which salt stress is a key factor. WRKY transcription factors play important roles in the response to stress in plants. In this study, SmWRKY40 fr
Externí odkaz:
https://doaj.org/article/c29480081d7c4d819bab3b0d54ae6de2
Autor:
Kai Xiao, Feng Tan, Aidong Zhang, Yaru Zhou, Weimin Zhu, Chonglai Bao, Dingshi Zha, Xuexia Wu
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 10, p 5241 (2024)
Fruit color is an intuitive quality of horticultural crops that can be used as an evaluation criterion for fruit ripening and is an important factor affecting consumers’ purchase choices. In this study, a genetic population from the cross of green
Externí odkaz:
https://doaj.org/article/676769f4a471492bbdd1e6159b46aa59
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Rhizobium-driven symbiotic nitrogen-fixation in legumes not only benefits the growth but also enhances the stress tolerance of plants. Isolating and characterizing efficient, drought-tolerant rhizobia is a central goal for improving crop yields in ar
Externí odkaz:
https://doaj.org/article/3760530d5e6d4e359c90c3dbe1e987a5
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-19 (2021)
Abstract Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the b
Externí odkaz:
https://doaj.org/article/a0971fcc1ca94b6daafcbfc0d15e0c7b
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used t
Externí odkaz:
https://doaj.org/article/a9d6061463974e5da2bec19b0d7ef5d8
Publikováno v:
Foods, Vol 11, Iss 16, p 2506 (2022)
Fruit brightness is an important quality trait that affects the market value of eggplant. However, few studies have been conducted on eggplant brightness. In this study, we aimed to identify genes related to this trait in three varieties of eggplant
Externí odkaz:
https://doaj.org/article/3fcffd44808540a585812edfe68fa1e4
Publikováno v:
BMC Plant Biology, Vol 19, Iss 1, Pp 1-13 (2019)
Abstract Background Anthocyanin synthesis is affected by many factors, among which temperature is an important environmental factor. Eggplant is usually exposed to high temperatures during the cultivation season in Shanghai, China. Therefore,RNA -seq
Externí odkaz:
https://doaj.org/article/9f508c0eeba4406ab57daf6453e1c3f9
Autor:
Xiaohui Liu, Kai Xiao, Aidong Zhang, Weimin Zhu, Hui Zhang, Feng Tan, Qianru Huang, Xuexia Wu, Dingshi Zha
Publikováno v:
Foods, Vol 11, Iss 8, p 1174 (2022)
Browning has been the primary limitation in eggplant processing. This study investigates the molecular mechanism underlying fresh-cut eggplant fruit browning by observing the physicochemical characteristics of browning-resistant (‘F’) and brownin
Externí odkaz:
https://doaj.org/article/4ca48d6bda944cc69b82950fa13fc4ae
Publikováno v:
PLoS ONE, Vol 15, Iss 4, p e0226537 (2020)
Enzymes of the chalcone synthase (CHS) family participate in the synthesis of multiple secondary metabolites in plants, fungi and bacteria. CHS showed a significant correlation with the accumulation patterns of anthocyanin. The peel color, which is p
Externí odkaz:
https://doaj.org/article/ac83d33c20724dd39d3a9784cd240d70
Publikováno v:
PLoS ONE, Vol 15, Iss 8, p e0236980 (2020)
Global warming induces heat stress in eggplant, seriously affecting its quality and yield. The response to heat stress is a complex regulatory process; however, the exact mechanism in eggplant is unknown. We analyzed the transcriptome of eggplant und
Externí odkaz:
https://doaj.org/article/5a96a90a34f244c1b342b072a4b5bfbd