Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compounds

RESEARCH BACKGROUND: 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’ plum fruits. The main pu...

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Detalles Bibliográficos
Autores principales: Sogvar, Ommol Banin, Rabiei, Vali, Razavi, Farhang, Gohari, Gholamreza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7821777/
https://www.ncbi.nlm.nih.gov/pubmed/33505206
http://dx.doi.org/10.17113/ftb.58.04.20.6717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7821777/
https://www.ncbi.nlm.nih.gov/pubmed/33505206
http://dx.doi.org/10.17113/ftb.58.04.20.6717

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