5-Aminolevulinic acid affects fruit coloration, growth, and nutrition quality of Litchi chinensis Sonn. cv. Feizixiao in Hainan, tropical China
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- 作者：Shun Feng1 ; 1552037691@qq.com" class="auth_mail" title="E-mail the corresponding author ; Mao-fu Li1 ; Hafu98022@126.com" class="auth_mail" title="E-mail the corresponding author ; Fan Wu 1579701323@qq.com" class="auth_mail" title="E-mail the corresponding author ; Wei-liang Li liweiliang1990@126.com" class="auth_mail" title="E-mail the corresponding author ; Shao-peng Li ; Lisp13648661389@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：5-ALA ; 5-Aminolevulinic acid ; DMSO ; dimethylsulfoxide ; PAL ; phenylalanine ammonia lyase ; CHI ; chalcone isomerase ; DFR ; dihydroflavonol-4-reductase ; UFGT ; flavonoid-3-O-glucosyltransferase
- 刊名：Scientia Horticulturae
- 出版年：2015
- 出版时间：22 September 2015
- 年：2015
- 卷：193
- 期：Complete
- 页码：188-194
- 全文大小：528 K
文摘
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5-ALA significantly increased anthocyanin content and promoted litchi fruit coloring.
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Exogenous 5-ALA significantly increased litchi fruit diameter and length.
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Exogenous 5-ALA (80 mg L−1) increased the vitamin C content of litchi aril.