Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper (Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention-Reference-Cited by-同舟云学术

Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper (Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention

Published:2020-10 Issue: Volume:327 Page:127057
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ge Wanying,Zhao Yingbo,Kong Ximan,Sun Huajun,Luo Manli,Yao Miaomiao,Wei Baodong,Ji Shujuan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Control of brown rot on jujube and peach fruits by trisodium phosphate;Cai;Postharvest Biology and Technology,2015

4. Methyl Jasmonate Promotes Phospholipid Remodeling and Jasmonic Acid Signaling To Alleviate Chilling Injury in Peach Fruit;Chen;Journal of Agriculture and Food Chemistry,2019

5. ACYL-LIPID DESATURASE2 is required for chilling and freezing tolerance in Arabidopsis;Chen;The Plant Cell,2013

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