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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2021
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| Materias: | |
| 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 |