Caffeic acid treatment promotes the accumulation of flavonoids in fresh‐cut pineapple by histone lysine methylation regulation

Abstract Fresh‐cut pineapple is highly popular with consumers, but it is also susceptible to quality deterioration during storage or shelf life. This study aimed to explore the effects of caffeic acid on the quality of fresh‐cut pineapple, specifically in relation to epigenetic regulation. The appli...

書目詳細資料
發表在:	Food Frontiers
Main Authors:	Jing Zeng, Ting Li, Mengting Liu, Jiechun Peng, Hanzhi Liang, Ruiming Zhong, Yao Peng, Mengyao Wu, Jiangtao Zhang, Xuewu Duan, Xinquan Yang
格式:	Article
語言:	英语
出版:	Wiley 2024-09-01
主題:	caffeic acid epigenetic regulation flavonoids fresh‐cut pineapple H3K4me3 quality
在線閱讀:	https://doi.org/10.1002/fft2.422

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