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The academic achievements of the fruit quality biology team of Zhejiang University were selected into the "Zhejiang University 2021 Academic Innovation Award"

 Last Update: 2022-05-18
 Source: Internet
 Author: User

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On April 19 , the Academic Committee of Zhejiang University announced the " Top Ten Academic Progress of Zhejiang University in 2021 " .

Fruit softening is one of the important characteristics of ripening, which directly affects storage logistics and shelf life

The fruit quality biology team of Zhejiang University cooperated with the BTI ( Boyce Thompson Institute ) of Cornell University to unearth a novel transcription factor SlLOB1 , which was confirmed to be the core gene for maintaining both fruit texture and flavor quality .

This research result provides a new target for delaying fruit softening, prolonging shelf life, and enriching nutritional quality.

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