Selenium delays tomato fruit ripening by inhibiting ethylene biosynthesis and enhancing the antioxidant defense system
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- 作者：Zhu Zhu ; zhuzhu@ustb.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yanli Chen ; Guoqing Shi ; Xueji Zhang
- 关键词：Selenium ; Antioxidant ; Tomato fruit ; Postharvest ripening
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：179-184
- 全文大小：906 K
文摘
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Foliar pretreatment with 1 mg L−1 sodium selenate effectively delayed tomato fruit ripening.
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Selenium treatment reduced ROS generation, and enhanced antioxidant defense system in the harvested tomato fruits.
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Selenium treatment downregulated the expression of genes involved in ethylene biosynthesis.