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The transcription factor SlHY5 regulates the ripening of tomato fruit at both the transcriptional and translational levels 期刊论文
HORTICULTURE RESEARCH, 2021, 卷号: 8, 期号: 1
作者:  Wang, Weihao;  Wang, Peiwen;  Li, Xiaojing;  Wang, Yuying;  Tian, Shiping;  Qin, Guozheng
Adobe PDF(2844Kb)  |  收藏  |  浏览/下载：100/0  |  提交时间：2023/02/24
Redox proteomic analysis reveals the involvement of oxidative post-translational modification in tomato fruit ripening 期刊论文
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2021, 卷号: 178
作者:  Wang, Peiwen;  Li, Xiaojing;  Wang, Yuying;  Wang, Weihao;  Tian, Shiping;  Qin, Guozheng
Adobe PDF(4589Kb)  |  收藏  |  浏览/下载：74/0  |  提交时间：2023/02/24
Tomato  Fruit ripening  Reactive oxygen species  iodoTMT  Redox proteomics  Oxidative modification  
Characterization of Genes Encoding Key Enzymes Involved in Anthocyanin Metabolism of Kiwifruit during Storage Period 期刊论文
FRONTIERS IN PLANT SCIENCE, 2017, 卷号: 8
作者:  Li, Boqiang;  Xia, Yongxiu;  Wang, Yuying;  Qin, Guozheng;  Tian, Shiping
Adobe PDF(1863Kb)  |  收藏  |  浏览/下载：78/0  |  提交时间：2022/03/28
red fleshed kiwifruit  anthocyanin  low temperature  molecular basis  MYB transcription factor