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

We investigated the effects of different concentrations (0, 1, 2 and 4 mM) of putrescine on chilling injury, fruit quality, ethylene production rate, fatty acid composition and the antioxidant system of cold-stored kiwifruit (Actinidia chinensis Planch. var. chinensis ‘Hongyang’). We achieved a sign...

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Detalles Bibliográficos
Autores principales: Yang, Qingzhen, Wang, Feng, Rao, Jingping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5015990/
https://www.ncbi.nlm.nih.gov/pubmed/27607076
http://dx.doi.org/10.1371/journal.pone.0162159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5015990/
https://www.ncbi.nlm.nih.gov/pubmed/27607076
http://dx.doi.org/10.1371/journal.pone.0162159

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