Results 11 to 20 of about 1,967,854 (318)
Frontiers in Plant Science, 2022 Peach (Prunus persica (L.) Batsch) is susceptible to chilling injury under improper low-temperature storage (2°C–5°C). Previous research has shown that abscisic acid (ABA) alleviates chilling injury in fruits and vegetables, but the potential mechanism ...
Jixing Tang +6 more
doaj +2 more sources
Frontiers in Plant Science, 2022 Cold-stored Hami melon is susceptible to chilling injury, resulting in quality deterioration and reduced sales. Pre-storage treatment with chitosan reduces fruit softening and chilling injury in melon; however, the underlying mechanism remains unclear ...
Qin Zhang +13 more
doaj +2 more sources
Dissecting postharvest chilling injury through biotechnology
Current Opinion in Biotechnology, 2022 Paradoxically, refrigerating many fruits and vegetables destroys their quality, and may even accelerate their spoilage. This phenomenon, known as postharvest chilling injury (PCI), affects produce from tropical and subtropical regions and leads to economic and postharvest loss and waste.
Albornoz, Karin +3 more
openaire +5 more sources
Regulations of m6A methylation on tomato fruit chilling injury
Horticultural Plant Journal, 2021 Tomato fruit are sensitive to chilling injury (CI) during cold storage. Several factors have been discovered to be involved in chilling injury of tomato fruit.
Chunmei Bai +10 more
doaj +2 more sources
Antioxidants, 2023 Reports show that phytohormone abscisic acid (ABA) is involved in reducing zucchini postharvest chilling injury. During the storage of harvested fruit at low temperatures, chilling injury symptoms were associated with cell damage through the production ...
Alejandro Castro-Cegrí +6 more
doaj +2 more sources
Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics
Foods, 2020 Chilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid ...
Juan Liu +3 more
doaj +2 more sources
Food Technology and Biotechnology, 2020 Low temperature storage causes chilling injury in plum (Prunus domestica L.) fruits. Consequently, any treatments with beneficial effects against these symptoms would achieve attention. For this purpose, phenylalanine treatments were applied on ‘Stanley’
Ommol Banin Sogvar +3 more
doaj +2 more sources
γ-Aminobutyric acid is involved in overlapping pathways against chilling injury by modulating glutamate decarboxylase and defense responses in papaya fruit. [PDF]
Front Plant Sci, 2023 The effect of γ-aminobutyric acid (GABA) treatment at two concentrations (1 mM or 5 mM) on papaya fruit stored at 4°C and 80%–90% relative humidity for 5 weeks was investigated.
Khaliq G +7 more
europepmc +2 more sources
Study on Characteristics and Lignification Mechanism of Postharvest Banana Fruit during Chilling Injury. [PDF]
Foods, 2023 The banana is prone to chilling injury (CI) at low temperature and showing a series of chilling symptoms, such as peel browning, etc. Lignification is a response to abiotic stress and senescence, which is an important manifestation of fruits and ...
Xiao L +6 more
europepmc +2 more sources
Application of Methyl Jasmonate to Papaya Fruit Stored at Lower Temperature Attenuates Chilling Injury and Enhances the Antioxidant System to Maintain Quality. [PDF]
Foods, 2023 Papaya fruit has a limited shelf life due to its sensitivity to decay and chilling damage during cold storage. The application of methyl jasmonate (MeJA) is known to reduce the incidence of disease and chilling injury, and to maintain the overall quality
Li J +11 more
europepmc +2 more sources