Low-Temperature Conditioning Alleviates Chilling Injury in Loquat Fruit and Regulates Glycine Betaine Content and Energy Status
Author:
Affiliation:
1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China
Funder
National Natural Science Foundation of China
Jiangsu Province
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00605
Reference31 articles.
1. Low temperature conditioning before cold disinfestation improves ‘Hass’ avocado fruit quality
2. Temperature conditioning alters transcript abundance of genes related to chilling stress in ‘Marsh’ grapefruit flavedo
3. Low-temperature conditioning combined with methyl jasmonate treatment reduces chilling injury of peach fruit
4. Low temperature conditioning reduces postharvest chilling injury in loquat fruit
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