Effect of low temperature storage on energy and lipid metabolisms accompanying peel browning of ‘Nanguo’ pears during shelf life

Effect of low temperature storage on energy and lipid metabolisms accompanying peel browning of... •Appearance of peel browning in ‘Nanguo’ pears was related to energy deficiency.•Long period of cold storage caused membrane damage in cells of ‘Nanguo’ pears.•Changes in levels of genes involved in energy and lipid metabolism were studied. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Building and Environment Elsevier

Effect of low temperature storage on energy and lipid metabolisms accompanying peel browning of ‘Nanguo’ pears during shelf life

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier B.V.
ISSN
0360-1323
D.O.I.
10.1016/j.postharvbio.2018.01.020
Publisher site
See Article on Publisher Site

Abstract

•Appearance of peel browning in ‘Nanguo’ pears was related to energy deficiency.•Long period of cold storage caused membrane damage in cells of ‘Nanguo’ pears.•Changes in levels of genes involved in energy and lipid metabolism were studied.

Journal

Building and EnvironmentElsevier

Published: Mar 15, 2018

References

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