Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

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 browning of fresh-cut eggplant fruit samples from both brown...

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Detalles Bibliográficos
Autores principales: Liu, Xiaohui, Zhang, Aidong, Zhao, Jie, Shang, Jing, Zhu, Zongwen, Wu, Xuexia, Zha, Dingshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8352891/
https://www.ncbi.nlm.nih.gov/pubmed/34373468
http://dx.doi.org/10.1038/s41598-021-94831-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8352891/
https://www.ncbi.nlm.nih.gov/pubmed/34373468
http://dx.doi.org/10.1038/s41598-021-94831-z

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