The Zuo Jinhua team from the Vegetable Center of the Beijing Academy of Agriculture and Forestry Sciences and British and American scientists reveal a new mechanism of ultraviolet light UV-C regulating the maturation and senescence of green pepper fruits after harvest

Original title: Zuo Jinhua's team from the Vegetable Center of Beijing Academy of Agriculture and Forestry Sciences and British and American scientists reveal a new mechanism of ultraviolet light UV-C regulating the maturation and senescence of green pepper fruits after harvest

Recently, the Beijing Academy of Agriculture and vegetables Center (National Engineering Research Center for Vegetables) into the left-China Research Associate team and the British University of Nottingham DoProfessor nald Grierson (Royal Academy of Sciences, Chinese Academy of Engineering, Foreign Member) team, the American professor Li Li of Cornell University (USDA-ARS) team in the joint area of agriculture, forestry science Q1 TOP journal Postharvest Biology forbid Technology (IF5-year : 5.

Green pepper fruit is rich in nutrition, unique flavor, and has certain health benefits.

PhD students Ma Lili and Wang Qing are the co-first authors of the paper, and Associate Professor Mou Jianlou (Hebei Agricultural University) and Associate Researcher Zuo Jinhua are the co-corresponding authors.

The team has been committed to the research on fruit ripening and senescence, chilling injury and its regulation mechanism for many years.

(This article is reprinted from "Food Science Network", and the article comes from Beijing Academy of Agriculture and Forestry Sciences