Claim · model-written summary
BTH treatment induced activation of defense enzymes PAL, POD and PPO in muskmelon fruits.
- Taxon
- Cucumis melo L.
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Cucumis meloe1 - Material
- Yujinxiange1
- Organ / stage
- fruitse2
- Treatment
- BTH treatmente2
- Gene
- phenylalanine ammonia lyase(PAL),peroxidase(POD) and polyphenol oxidase(PPO)e2
- Outcome
- activation of defense enzymese2
- Direction
- inducee2
Not reportedCompoundInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e2“BTH treatment could induce the activation of defense enzymes including phenylalanine ammonia lyase(PAL),peroxidase(POD) and polyphenol oxidase(PPO) in fruits”
e1“Muskmelon(Cucumis melo L.cv.Yujinxiang) fruits were dipped in 0.1 g/L BTH solution for 10 min”
Title
Yi Wang Food Science 2013
Other claims from this paper (7)
- Intervention effect BTH dipping significantly decreased the lesion area of muskmelon fruits inoculated with Trichothecium roseum during room-temperature storage.
- Intervention effect BTH dipping significantly decreased the natural disease incidence of muskmelon fruits during room-temperature storage.
- Intervention effect BTH treatment delayed the increase of weight loss rate and soluble pectin content in muskmelon fruits.
- Intervention effect BTH treatment remarkably retarded the decrease in fruit firmness, VC and soluble solid contents.
- Intervention effect BTH treatment postponed fruit yellowing in muskmelon.
- Intervention effect BTH treatment delayed the senescence of muskmelons.
- Intervention effect BTH treatment increased disease resistance and storage quality of muskmelon fruits.