Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Zi-Yuan Gong"'
Autor:
Qing-Gang Zhu, Miao-Miao Wang, Zi-Yuan Gong, Fang Fang, Ning-Jing Sun, Xian Li, Donald Grierson, Xue-Ren Yin, Kun-Song Chen
Publikováno v:
PLoS ONE, Vol 11, Iss 5, p e0155916 (2016)
Persimmon fruit are unique in accumulating proanthocyanidins (tannins) during development, which cause astringency in mature fruit. In 'Mopanshi' persimmon, astringency can be removed by treatment with 95% CO2, which increases the concentrations of e
Externí odkaz:
https://doaj.org/article/83ad22863b854909a0e48f3191fb06ef
Autor:
Qinggang Zhu, Xue-ren Yin, Xian Li, Donald Grierson, Kunsong Chen, Miao-miao Wang, Zi-yuan Gong
Publikováno v:
Journal of Experimental Botany
High-CO2 treatment (95% CO2, 1% O2) triggers deastringency in persimmon fruit via a cascade of interactions between several different classes of transcription factors leading to activation of genes required for anaerobic metabolism.
Plant respon
Plant respon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f95311a3e9cc9445883cd39aff86cded
https://doi.org/10.1093/jxb/ery028
https://doi.org/10.1093/jxb/ery028
Autor:
Fang Fang, Qinggang Zhu, Zi-yuan Gong, Kunsong Chen, Xian Li, Ning-jing Sun, Miao-miao Wang, Donald Grierson, Xue-ren Yin
Publikováno v:
PLoS ONE
PLoS ONE, Vol 11, Iss 5, p e0155916 (2016)
PLoS ONE, Vol 11, Iss 5, p e0155916 (2016)
Persimmon fruit are unique in accumulating proanthocyanidins (tannins) during development, which cause astringency in mature fruit. In 'Mopanshi' persimmon, astringency can be removed by treatment with 95% CO2, which increases the concentrations of e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1fc51973ebc5bd3d3d50db530dc00ff
http://europepmc.org/articles/PMC4873192
http://europepmc.org/articles/PMC4873192
Publikováno v:
Plant Physiology; May2019, Vol. 180 Issue 1, p621-633, 13p