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Updated: Sep 19, 2026

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Hydrogen sulfide-mediated persulfidation of ERF106 controls pear fruit aroma biosynthesis via disrupting the

Zhuoyan Xu1, Kangdi Hu1, Longfei Yan1

  • 1School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.

The Plant Journal : for Cell and Molecular Biology
|September 18, 2026
PubMed

Keywords:
aromahydrogen sulfide (H2S)pear (Pyrus ussuriensis)persulfidation‘PuERF106‐PuMYB21‐PuFAD8’ molecular module

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