华南农业大学园艺学院在The Plant Cell期刊发文揭示高温影响香蕉果实色泽品质形成的新机制

　　据悉，该论文是陈建业和陆旺金教授团队�?022�?2月和2023�?月在国际著名期刊Journal of Advanced Research和Food Chemistry上先后发� ��MaNAC029 modulates ethylene biosynthesis and fruit quality and undergoes MaXB3-mediated proteasomal degradation during banana ripening��（https://doi.org/10.1016/j.jare.2022.12.004.）�?ldquo;Cold pretreatment promotes chlorophyll degradation of green ripening banana peel by activating MaCBF1 to MaCBR and MaSGR1��（https://doi.org/10.1016/j.foodchem.2023.135575）和��High temperature elevates carotenoid accumulation of banana fruit via upregulation of MaEIL9 module��（https://doi.org/10.1016/j.foodchem.2023.135602）等论文后，又一关于香蕉果实品质调控的高水平论文，进一步扩展了果实品质维持的分子机制与调控技术、�/div>