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Integrative analysis of metabolome and transcriptome uncovers the effects of melatonin treatment on reducing enzymatic browning of Dioscorea hemsleyi in Weixi

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Melatonin‐induced myeloblastosis viral oncogene homologs alleviate fresh‐cut lotus root browning during storage by attenuating flavonoid biosynthesis and reactive oxygen species
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Novel compounds that enhance Agrobacterium-mediated plant transformation by mitigating oxidative stress
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Strategic Advances in the Management of Browning in Fruits and Vegetables
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Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit
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Flavonoid biosynthetic pathways in plants: Versatile targets for metabolic engineering
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Purification and characterisation of polyphenol oxidase (PPO) from eggplant (Solanum melongena)
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Melatonin treatment attenuates postharvest decay and maintains nutritional quality of strawberry fruits (Fragaria×anannasa cv. Selva) by enhancing GABA shunt activity
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Maintaining quality of postharvest green pepper fruit using melatonin by regulating membrane lipid metabolism and enhancing antioxidant capacity
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Mechanisms underlying the effect of high-temperature curing treatments on the browning response of fresh-cut yams
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Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism
inferredcites →https://doi.org/10.1016/j.plaphy.2018.12.007openalex-snapshot
Occurrence of internal browning in tuberous roots of sweetpotato and its related starch biosynthesis
inferredcites →https://doi.org/10.1016/j.postharvbio.2016.03.006openalex-snapshot
Melatonin treatment delays postharvest senescence and regulates reactive oxygen species metabolism in peach fruit
inferredcites →https://doi.org/10.1016/j.postharvbio.2016.07.015openalex-snapshot
Postharvest l -cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit
inferredcites →https://doi.org/10.1016/j.postharvbio.2016.08.011openalex-snapshot
The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus ( Nelumbo nucifera G.) root
inferredcites →https://doi.org/10.1016/j.postharvbio.2021.111686openalex-snapshot
Transcriptomic analysis of the effects of γ-aminobutyric acid treatment on browning and induced disease resistance in fresh-cut apples
inferredcites →https://doi.org/10.1016/j.postharvbio.2022.111965openalex-snapshot
Regulation mechanism of sodium citrate on fresh-cut yam yellowing
inferredcites →https://doi.org/10.1016/j.postharvbio.2024.113242openalex-snapshot
Key factors uncovered by transcriptomic analysis in the regulation of glutamic acid repressing the browning of fresh-cut potatoes
inferredcites →https://doi.org/10.1016/j.postharvbio.2024.113324openalex-snapshot
Combined physiological, biochemical, and multi-omic analyses provide insight into the cause of differential browning in early and late harvested fresh-cut yams
inferredcites →https://doi.org/10.1016/j.scienta.2017.03.044openalex-snapshot
Sugars in postharvest lotus seeds were modified by 6-benzylaminopurine treatment through altering related enzymes involved in starch-sucrose metabolism
inferredcites →https://doi.org/10.1016/j.scienta.2021.110304openalex-snapshot
Melatonin treatment delays senescence and improves antioxidant potential of sweet cherry fruits during cold storage
inferredcites →https://doi.org/10.1016/j.scienta.2021.110613openalex-snapshot
Cinnamic acid treatment reduces the surface browning of fresh-cut taro
inferredcites →https://doi.org/10.1021/acs.jafc.9b07107openalex-snapshot
Transcriptomic and Metabolic Analyses Provide New Insights into the Apple Fruit Quality Decline during Long-Term Cold Storage
inferredcites →https://doi.org/10.1038/s41598-025-92244-wopenalex-snapshot
Reference genes selection and validation in yam by real-time quantitative polymerase chain reaction
inferredcites →https://doi.org/10.1039/c8ra08295bopenalex-snapshot
Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil
inferredcites →https://doi.org/10.1039/c9ra06418dopenalex-snapshot
Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage
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TdNF-YA2A-1 transcription factor confers salt and osmotic stress tolerance in tobacco through regulation of the antioxidant defense system
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Phenolic profiling reveals the metabolite basis of flesh colour and fresh‐cut browning in apple fruit
inferredcites →https://doi.org/10.1111/ijfs.17154openalex-snapshot
Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf-life of bell pepper ( Capsicum annuum L.) during cold storage
inferredcites →https://doi.org/10.1111/jfbc.13798openalex-snapshot
Effects of melatonin treatment on browning alleviation of fresh‐cut foods
inferredcites →https://doi.org/10.1111/jpi.12526openalex-snapshot
Phytomelatonin: Recent advances and future prospects
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Functional diversification of duplicated chalcone synthase genes in anthocyanin biosynthesis of Gerbera hybrida
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Repressors of anthocyanin biosynthesis
inferredcites →https://doi.org/10.3136/fstr.fstr-d-21-00130openalex-snapshot
Food chemistry and biochemistry of enzymatic browning
inferredcites →https://doi.org/10.3389/fnut.2025.1534594openalex-snapshot
The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective
inferredcites →https://doi.org/10.3389/fpls.2022.1096017openalex-snapshot
Chitosan treatment reduces softening and chilling injury in cold-stored Hami melon by regulating starch and sucrose metabolism
inferredcites →https://doi.org/10.3390/agronomy12112841openalex-snapshot
Physio-Biochemical Responses of Three Aquilegia Species Seedlings to Salt Stress
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Recent Advances in Technologies for Preserving Fresh-Cut Fruits and Vegetables
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