The lower content of β-carotene, leading to higher lycopene to β-carotene ratio, is probably responsible for the altered color phenotype in UV-C treated fruit.

  • β-胡萝卜素含量降低会导致番茄红素/β-胡萝卜素比例升高,这可能是UV-C照射樱桃番茄果实颜色表型发生变化的原因之一。

  • 互联网摘选 2025-03-03 13:54:33

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