Response of jujube fruits to exogenous oxalic acid treatment based on proteomic analysis.

@article{Wang2009ResponseOJ,
  title={Response of jujube fruits to exogenous oxalic acid treatment based on proteomic analysis.},
  author={Qing Wang and Tongfei Lai and Guozheng Qin and Shiping Tian},
  journal={Plant & cell physiology},
  year={2009},
  volume={50 2},
  pages={230-42}
}
In this study, we found that oxalic acid (OA) at the concentration of 5 mM could delay jujube fruit sene-scence by reducing ethylene production, repressing fruit reddening and reducing alcohol content, which consequently increased fruit resistance against blue mold caused by Penicillium expansum. In order to gain a further understanding of the mechanism by which OA delays senescence and increases disease resistance of jujube fruit, we used a proteomics approach to compare soluble proteome of… CONTINUE READING

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