γ-Aminobutyric acid treatment induced chilling tolerance in postharvest peach fruit by upregulating ascorbic acid and glutathione contents at the molecular level

Peach fruit was treated with 5 mM γ-aminobutyric acid (GABA) to further investigate the mechanism by which GABA induced chilling tolerance. Here, we found that GABA not only inhibited the occurrence of chilling injury in peach fruit during cold storage but also maintained fruit quality. Most of the...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhou, Chujiang, Dong, Wanqi, Jin, Shuwan, Liu, Qingli, Shi, Liyu, Cao, Shifeng, Li, Saisai, Chen, Wei, Yang, Zhenfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9768863/
https://www.ncbi.nlm.nih.gov/pubmed/36570953
http://dx.doi.org/10.3389/fpls.2022.1059979

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9768863/
https://www.ncbi.nlm.nih.gov/pubmed/36570953
http://dx.doi.org/10.3389/fpls.2022.1059979

Ejemplares similares