Methyl jasmonate delays the browning of Litchi pericarp by activating the
phenylpropanoid metabolism during cold storage

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Methyl jasmonate delays the browning of Litchi pericarp by activating the phenylpropanoid metabolism during cold storage

The market value of litchi fruit decreases due to pericarp browning. Methyl jasmonate (MeJA) has the ability to inhibit the occurrence of browning in litchi pericarp after harvest. However, the molecular mechanism underlying this effect remains unknown. In the present study, we used 100 μM MeJA to...

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Bibliographic Details
Main Authors:	He, Meiying, Yin, Feilong, Pak Dek, Mohd Sabri, Liao, Lingyan, Liu, Yunfen, Liang, Yuanli, Cai, Wen, Huang, Liangliang, Shuai, Liang
Format:	Article
Language:	English
Published:	Elsevier 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/115839/ http://psasir.upm.edu.my/id/eprint/115839/1/115839.pdf

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