Ripening and rot: How ripening processes influence disease susceptibility in fleshy fruits
Shan Li1, Yu Zhao1,2, Pan Wu1, Donald Grierson3* and Lei Gao1,4*
1. State Key Laboratory of Plant Diversity and Specialty Crops, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
2. University of Chinese Academy of Sciences, Beijing 100049, China
3. Plant and Crop Sciences Division, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
4. Hubei Hongshan Laboratory, Wuhan 430070, China *Correspondences: Donald Grierson (donald.grierson@nottingham.ac.uk); Lei Gao (leigao@wbgcas.cn; Dr. Gao is fully responsible for the distribution of all materials associated with this article)
This research was funded by the National Natural Science Foundation of China (32272393, 32001750), the Natural Science Fund of Hubei Province (2022CFB312), and the Foundation of Wuhan Botanical Garden, Chinese Academy of Sciences to S.L., and the National Natural Science Foundation of China (32170395), and Science Fund for Creative Research Groups of the Natural Science Foundation of Hubei Province (2024AFA035) to L.G.
Shan Li, Yu Zhao, Pan Wu, Donald Grierson, Lei Gao. Ripening and rot: How ripening processes influence disease susceptibility in fleshy fruits[J]. J Integr Plant Biol, 2024, 66(9): 1831-1863.