Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit

Application of L-Cysteine Hydrochloride Delays the Ripening of Harvested Tomato Fruit

Fruit ripening is controlled by internal factors such as hormones and genetic regulators, as well as external environmental factors. However, the impact of redox regulation on fruit ripening remains elusive. Here, we explored the effects of L-cysteine hydrochloride (LCH), an antioxidant, on tomato f...

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Bibliographic Details
Main Authors: Yunbo Song, Hanzhi Liang, Jiechun Peng, Shenghua Ding, Xuewu Duan, Yang Shan
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
tomato
fruit ripening
L-cysteine hydrochloride
redox regulation
transcription regulation
Online Access:https://www.mdpi.com/2304-8158/13/6/841

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