Wu Q, Ma ZZ, Qin Y, Li YM, Huang BZ, Zhang XL, Du LN, Song J, Zhang ZQ⁎, Pang XQ *. Imbalanced expression of stay-green1 alleles in banana AAB/ABB cultivars prevents high-temperature-induced green ripening as in AAA Cavendish fruit. Postharvest Biology & Technology, 2019, 158: 110980 Gong YH, Fang F, Zhang X, Liu B, Luo HH, Li Z, Zhang XL, Zhang ZQ⁎, Pang XQ *. B Type and Complex A/B Type Epicatechin Trimers Isolated from Litchi pericarp Aqueous Extract Show High Antioxidant and Anticancer Activity. (2018). International Journal of Molecular Sciences, 19, 301 Wang L, Zhang XL, Wang L, Tian YN, Jia N, Chen SZ, Shi NB, Huang XM, Zhou C, Yu YW, Zhang ZQ*, Pang XQ*. Regulation of ethylene-responsive SlWRKYs involved in color change during tomato fruit ripening. (2017). Scientific Reports,7(1), 16674. Fang F, Zhang XL, Luo HH, Zhou JJ, Gong YH, Li WJ, Shi ZW, He Q, Wu Q, Li L, Jiang LL, Cai ZG, Oren-Shamir M, Zhang ZQ*, Pang XQ*. An Intracellular Laccase Is Responsible for Epicatechin-Mediated Anthocyanin Degradation in Litchi Fruit Pericarp. Plant Physiology, 2015.169: 2391–2408. Zhang XL, Zhang ZQ, Li J, Wu LJ, Guo JY, Ouyang LQ, Pang XQ*. Correlation of Leaf Senescence and Gene Expression/Activities of Chlorophyll Degradation Enzymes in Harvested Chinese Flowering Cabbage (Brassica rapa var. parachinensis). Journal of Plant Physiology, 2011,168:2081-2087. Yang XT, Pang XQ, Xu LY, Fang RQ, Huang XM, Guan P, Lu WJ, Zhang ZQ. Accumulation of soluble sugars in peel at high temperature leads to stay-green ripe banana fruit. Journal of Experimental Botany, 2009, 60: 4051-4062. Yang XT, Zhang ZQ, Joyce D, Huang XM, Xu LY, Pang XQ*. (2009). Characterization of chlorophyll degradation in banana and plantain during ripening at high temperature. Food Chemistry, 114(2): 383-390. Pang XQ, Halaly T, Crane O, Keilin T, Keren A, Ogrodovitch A, Galbraith D and Or E. (2007) Involvement of Calcium Signaling in Dormancy Release of Grape Buds. Journal of Experimental Botany. 58(12): 3249-3262 Zhang ZQ, Pang XQ, Duan XW, Ji ZL, Jiang YM. Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chemistry, 2005. 90:47–52.
|