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 View Full Article

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Title
Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper (Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention
Authors
Keywords
Chilling injury, Capsicum annuum, L, ., Fatty acid desaturation, Membrane damage, Water retention
Journal
FOOD CHEMISTRY
Volume 327, Issue -, Pages 127057
Publisher
Elsevier BV
Online
2020-05-17
DOI
10.1016/j.foodchem.2020.127057

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