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Salicylic acid alleviates postharvest chilling injury of sponge gourd (Luffa cylindrica)

HAN Cong ZUO Jin-hua WANG Qing DONG Hai-zhou GAO Li-pu

农业科学学报（英文）2017，Vol.16Issue(3)：735-741,7.

农业科学学报（英文）2017，Vol.16Issue(3)：735-741,7.DOI:10.1016/S2095-3119(16)61390-4

Salicylic acid alleviates postharvest chilling injury of sponge gourd (Luffa cylindrica)

HAN Cong ¹ZUO Jin-hua ²WANG Qing ³DONG Hai-zhou ¹GAO Li-pu¹

作者信息

1. National Engineering Research Center for Vegetables,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,P.R.China
2. College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,P.R.China
3. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,P.R.China
折叠

摘要

关键词

sponge gourd/salicylic acid/chilling injury/quality/antioxidant enzyme

Key words

sponge gourd/salicylic acid/chilling injury/quality/antioxidant enzyme

引用本文复制引用

HAN Cong,ZUO Jin-hua,WANG Qing,DONG Hai-zhou,GAO Li-pu..Salicylic acid alleviates postharvest chilling injury of sponge gourd (Luffa cylindrica)[J].农业科学学报（英文）,2017,16(3):735-741,7.

基金项目

This work was supported by the Ministry of Agriculture of China (CARS-25),the Special Fund for Agro-scientific Research in the Public Interest,China (201203095),the National Natural Science Foundation of China (31401536),the Natural Science Foundation of Beijing,China (6144020),the Young Investigator Fund of Beijing Academy of Agricultural and Forestry Sciences of China (201404). （CARS-25）

农业科学学报（英文）

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ISSN：2095-3119

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