4.7 Article

Auxin induced carotenoid accumulation in GA and PDJ-treated citrus fruit after harvest

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C

Jaime Zacarias-Garcia et al.

Summary: The study evaluated the contribution of carotenoids and vitamin C to the antioxidant capacity of citrus fruit pulp, finding that vitamin C had a significant contribution to hydrophilic antioxidant capacity, while the contribution of carotenoids to lipophilic antioxidant capacity varied widely. Valencia Ruby orange had the highest lipophilic antioxidant capacity due to high concentrations of lycopene and phytoene, followed by Nadorcott mandarin with high beta-cryptoxanthin content.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2021)

Article Plant Sciences

Ethylene activation of carotenoid biosynthesis by a novel transcription factor CsERF061

Kaijie Zhu et al.

Summary: The study reveals that ethylene-induced CsERF061 in citrus enhances carotenoid accumulation by activating the expression of key carotenoid pathway genes, leading to changes in chromoplast numbers and concentrations of abscisic acid and gibberellin.

JOURNAL OF EXPERIMENTAL BOTANY (2021)

Article Multidisciplinary Sciences

Allelic composition of carotenoid metabolic genes in 13 founders influences carotenoid composition in juice sac tissues of fruits among Japanese citrus breeding population

Hiroshi Fujii et al.

Summary: By utilizing allele mining and SNP analysis, the optimal allele for enriching beta-cryptoxanthin in citrus juice sacs was identified, highlighting the key alleles influencing carotenoid composition and aiding in increasing carotenoid content in fruit through molecular breeding.

PLOS ONE (2021)

Article Cell Biology

Exogenous Application of ABA and NAA Alleviates the Delayed Coloring Caused by Puffing Inhibitor in Citrus Fruit

Gang Ma et al.

Summary: The study demonstrated that applying NAA and ABA can accelerate color changes in GA and PDJ treated fruit during ripening, while regulating chlorophyll and carotenoid metabolism.
Review Food Science & Technology

Effects of β-Cryptoxanthin on Improvement in Osteoporosis Risk: A Systematic Review and Meta-Analysis of Observational Studies

Sun Jo Kim et al.

Summary: This systematic review and meta-analysis found a significant correlation between high intake of beta-cryptoxanthin (BCX) and reduced risk of osteoporosis and hip fracture. Further longitudinal studies are recommended to confirm the causality of these findings.
Review Food Science & Technology

Biological Control of Citrus Postharvest Phytopathogens

Jaqueline Moraes Bazioli et al.

TOXINS (2019)

Article Biochemistry & Molecular Biology

Daily oral intake of β-cryptoxanthin ameliorates neuropathic pain

Gyujin Park et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2017)

Article Biochemistry & Molecular Biology

Transcriptome and metabolome analysis of Citrus fruit to elucidate puffing disorder

Ana M. Ibanez et al.

PLANT SCIENCE (2014)

Review Horticulture

Biochemical bases and molecular regulation of pigmentation in the peel of Citrus fruit

Maria J. Rodrigo et al.

SCIENTIA HORTICULTURAE (2013)

Article Agriculture, Multidisciplinary

Effect of Blue and Red LED Light Irradiation on β-Cryptoxanthin Accumulation in the Flavedo of Citrus Fruits

Gang Ma et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Effect of Postharvest Temperature and Ethylene on Carotenoid Accumulation in the Flavedo and Juice Sacs of Satsuma Mandarin (Citrus unshiu Marc.) Fruit

Hikaru Matsumoto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Biochemical basis of color as an aesthetic quality in citrus sinensis

R Oberholster et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)