Sodium hydrosulfide application induces chilling tolerance in banana fruits by enhancing antioxidant gene expression through the upregulation of the ethylene response factors MaERF53L/121L.
- DOI
- 10.1016/j.foodchem.2025.142770
- Published
- 2025 Apr 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.142770,
title = {Sodium hydrosulfide application induces chilling tolerance in banana fruits by enhancing antioxidant gene expression through the upregulation of the ethylene response factors MaERF53L/121L.},
author = {Lin Z and Wei W and Cai D and Shan W and Chen J and Yang Y and Si J and Lu W and Zhu G and Wu C and Kuang J},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.142770},
url = {https://doi.org/10.1016/j.foodchem.2025.142770}
}RIS
TY - JOUR TI - Sodium hydrosulfide application induces chilling tolerance in banana fruits by enhancing antioxidant gene expression through the upregulation of the ethylene response factors MaERF53L/121L. AU - Lin Z AU - Wei W AU - Cai D AU - Shan W AU - Chen J AU - Yang Y AU - Si J AU - Lu W AU - Zhu G AU - Wu C AU - Kuang J PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.142770 UR - https://doi.org/10.1016/j.foodchem.2025.142770 ER -
APA
Z, L., W, W., D, C., W, S., J, C., Y, Y., J, S., W, L., G, Z., C, W., & J, K. (2025). Sodium hydrosulfide application induces chilling tolerance in banana fruits by enhancing antioxidant gene expression through the upregulation of the ethylene response factors MaERF53L/121L.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.142770
Source records
- pubmed · retrieved 2026-11-10T20:02:39.018Z