Alleviation of Postharvest Chilling Injury of Carambola Fruit by γ-aminobutyric Acid: Physiological, Biochemical, and Structural Characterization

Chilling injury is a physiological disorder affecting the quality of carambola fruit. In the present study, the effect of exogenous γ-aminobutyric acid (GABA) on CI development in carambola fruit during storage at 4°C for 15 days was investigated. The results showed that 2.5-mM GABA reduced CI index...

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Detalles Bibliográficos
Autores principales: Ngaffo Mekontso, Francine, Duan, Wenhui, Cisse, El Hadji Malick, Chen, Tianye, Xu, Xiangbin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8637291/
https://www.ncbi.nlm.nih.gov/pubmed/34869526
http://dx.doi.org/10.3389/fnut.2021.752583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8637291/
https://www.ncbi.nlm.nih.gov/pubmed/34869526
http://dx.doi.org/10.3389/fnut.2021.752583

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