תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםZeng, F., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Li, L., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Ban, Z., School of Biological and chemical Engineering, School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China;
Li, D., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Lu, H., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Luo, Z., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
To elucidate the mechanisms contributing to fruit flavour in response to super-atmospheric oxygen, low oxygen as well as passive atmosphere, a label-free quantitative proteomic investigation was conducted in strawberry (Fragaria ananassa, Duch. ‘Akihime’). Flavour acceptance and volatile production were characterized following storage under different conditions. The observed post-storage proteomic patterns may be associated with flavour evolution features in strawberry. Quantitative analysis, using normalized spectral counts, revealed 108 proteins common to all treatments, working in a cooperative manner, provided an overview of the biological processes that occurred during storage. The comparative abundance of these proteins which spanned a range of functions involved in volatile biosynthesis and metabolism elucidated the molecular mechanism of differential aroma accumulation in Fragaria ananassa responded to different oxygen atmospheres. © 2018 International Society for Horticultural Science. All rights reserved.
Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; School of Biological and chemical Engineering, School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China; Department of Postharvest Science, ARO, Volcani Center, POB 6, Bet Dagan, Israel
Zeng, F., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Li, L., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Ban, Z., School of Biological and chemical Engineering, School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China;
Li, D., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Lu, H., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;
Luo, Z., Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
To elucidate the mechanisms contributing to fruit flavour in response to super-atmospheric oxygen, low oxygen as well as passive atmosphere, a label-free quantitative proteomic investigation was conducted in strawberry (Fragaria ananassa, Duch. ‘Akihime’). Flavour acceptance and volatile production were characterized following storage under different conditions. The observed post-storage proteomic patterns may be associated with flavour evolution features in strawberry. Quantitative analysis, using normalized spectral counts, revealed 108 proteins common to all treatments, working in a cooperative manner, provided an overview of the biological processes that occurred during storage. The comparative abundance of these proteins which spanned a range of functions involved in volatile biosynthesis and metabolism elucidated the molecular mechanism of differential aroma accumulation in Fragaria ananassa responded to different oxygen atmospheres. © 2018 International Society for Horticultural Science. All rights reserved.
