Effect of Putrescine Treatment on Chilling Injury, Fatty Acid Composition and Antioxidant System in Kiwifruit

1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in ‘Nanguo’ pears

(2015) Shunchang Cheng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of hot water treatments on chilling injury and expression of a new C-repeat binding factor (CBF) in ‘Hongyang’ kiwifruit during low temperature storage

(2014) Qiushi Ma et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The potential for commonly measured at-harvest fruit characteristics to predict chilling susceptibility of ‘Hort16A’ kiwifruit

(2014) J. Burdon et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Low-temperature conditioning induces chilling tolerance in ‘Hayward’ kiwifruit by enhancing antioxidant enzyme activity and regulating en-dogenous hormones levels

(2013) Qingzhen Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physiological and biochemical mechanisms regulating chilling tolerance in fruits and vegetables under postharvest salicylates and jasmonates treatments

(2013) Morteza Soleimani Aghdam et al.   SCIENTIA HORTICULTURAE

Antioxidant enzyme activity and chilling injury during low-temperature storage of Kiwifruit cv. Hongyang exposed to gradual postharvest cooling

(2013) Qingzhen Yang et al.   Horticulture Environment and Biotechnology

Effect of salt stress on tomato fruit antioxidant systems depends on fruit development stage

(2013) Ramzi Murshed et al.   PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS

Controlled and modified atmospheres influence chilling injury, fruit quality and antioxidative system of Japanese plums (Prunus salicinaLindell)

(2012) Sukhvinder Pal Singh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Postharvest Polyamine Application Alleviates Chilling Injury and Affects Apricot Storage Ability

(2012) Mahmoud Koushesh saba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of brassinolide on chilling injury of green bell pepper in storage

(2012) Qing Wang et al.   SCIENTIA HORTICULTURAE

Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury

(2011) Shifeng Cao et al.   FOOD CHEMISTRY

Putrescine and carnauba wax pretreatments alleviate chilling injury, enhance shelf life and preserve pomegranate fruit quality during cold storage

(2011) Kalyan Barman et al.   SCIENTIA HORTICULTURAE

Effects of heat treatment on internal browning and membrane fatty acid in loquat fruit in response to chilling stress

(2010) Huaijing Rui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of 1-Methylcyclopropene Treatment on Chilling Injury, Fatty Acid and Cell Wall Polysaccharide Composition in Loquat Fruit

(2009) Shifeng Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of short-term anoxic treatment on antioxidant ability and membrane integrity of postharvest kiwifruit during storage

(2008) Lili Song et al.   FOOD CHEMISTRY

Transcriptome profiling of grapefruit flavedo following exposure to low temperature and conditioning treatments uncovers principal molecular components involved in chilling tolerance and susceptibility

(2008) PILAR MAUL et al.   PLANT CELL AND ENVIRONMENT

The relationship between chilling injury and membrane damage in lemon basil (Ocimum×citriodourum) leaves

(2008) Thitima Wongsheree et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY