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Effect of glycine betaine on chilling injury in relation to energy metabolism in papaya fruit during cold storage

“Zhongbai” papaya fruit were treated with 15 mmol/L glycine betaine (GB) and then refrigerated at 6°C for 40 days to study the influence of GB on chilling injury (CI) and possible mechanism associated with energy metabolism. The results exhibited that GB treatment remarkably reduced the CI severity...

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Detalles Bibliográficos
Autores principales:	Pan, Yonggui, Zhang, Shanying, Yuan, Mengqi, Song, Hanliang, Wang, Tian, Zhang, Weimin, Zhang, Zhengke
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2019
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418457/ https://www.ncbi.nlm.nih.gov/pubmed/30918655 http://dx.doi.org/10.1002/fsn3.957

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