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Jasmonic acid and ERF family genes are involved in chilling sensitivity and seed browning of pepper fruit after harvest
Pepper (Capsicum annuum L.) fruit is sensitive to temperatures below 10 °C, which severely diminish fruit quality during cold chain distribution. Seed browning was a major chilling symptom in 36 genotypes of C. annuum fruit screened after storage at 2 °C for 3 weeks. Among them, pepper fruits of chi...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7577993/ https://www.ncbi.nlm.nih.gov/pubmed/33087820 http://dx.doi.org/10.1038/s41598-020-75055-z |