γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit

This study developed a useful technique to maintain quality and mitigate chilling injury of cold-stored Chinese olive fruit. Influence of dose (0, 0.5, 1.0, 1.5, 2.0 mM) of γ-aminobutyric acid (GABA) on the quality attributes and chilling damage of Chinese olive when stored at 2 °C for 100 d was inv...

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Detalles Bibliográficos
Autores principales: Fan, Zhongqi, Lin, Bin, Lin, Hetong, Lin, Mengshi, Chen, Jianye, Lin, Yifen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039881/
https://www.ncbi.nlm.nih.gov/pubmed/35498988
http://dx.doi.org/10.1016/j.fochx.2022.100208

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039881/
https://www.ncbi.nlm.nih.gov/pubmed/35498988
http://dx.doi.org/10.1016/j.fochx.2022.100208

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