Methyl jasmonate delays the browning of Litchi pericarp by activating the phenylpropanoid metabolism during cold storage
The market value of litchi fruit decreases due to pericarp browning. Methyl jasmonate (MeJA) has the ability to inhibit the occurrence of browning in litchi pericarp after harvest. However, the molecular mechanism underlying this effect remains unknown. In the present study, we used 100 μM MeJA to...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115839/1/115839.pdf http://psasir.upm.edu.my/id/eprint/115839/ https://linkinghub.elsevier.com/retrieve/pii/S0925521424005234 |
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