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

2022 ◽  
pp. 100208
Author(s):  
Zhongqi Fan ◽  
Bin Lin ◽  
Hetong Lin ◽  
Mengshi Lin ◽  
Jianye Chen ◽  
...  
Keyword(s):  
Acid Treatment ◽  
Chilling Injury ◽  
Aminobutyric Acid ◽  
Olive Fruit ◽  
Quality Maintenance ◽  
Chinese Olive

γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit

2011 ◽  
Vol 129 (4) ◽  
pp. 1619-1622 ◽  
Author(s):  
Aiping Yang ◽  
Shifeng Cao ◽  
Zhenfeng Yang ◽  
Yuting Cai ◽  
Yonghua Zheng
Keyword(s):  
Acid Treatment ◽  
Chilling Injury ◽  
Defence Response ◽  
Aminobutyric Acid ◽  
Peach Fruit

Effect of exogenous γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel

2014 ◽  
Vol 168 ◽  
pp. 132-137 ◽  
Author(s):  
Yansheng Wang ◽  
Zisheng Luo ◽  
Xudong Huang ◽  
Kailin Yang ◽  
Shujun Gao ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Chilling Injury ◽  
Aminobutyric Acid ◽  
Banana Peel

Effects of exogenous γ-aminobutyric acid treatment on browning and food-borne pathogens in fresh-cut apples

2018 ◽  
Vol 146 ◽  
pp. 1-8 ◽  
Author(s):  
Haiyan Gao ◽  
Shiyuan Wu ◽  
Qing Zeng ◽  
Peizhong Li ◽  
Wenqiang Guan
Keyword(s):  
Acid Treatment ◽  
Aminobutyric Acid ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Fresh Cut

scholarly journals Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit

2017 ◽  
Vol 44 (No. 2) ◽  
pp. 73-81 ◽  
Author(s):  
Ezzat Ahmed ◽  
Ammar Amin ◽  
Szabó Zoltán ◽  
Holb Imre J
Keyword(s):  
Salicylic Acid ◽  
Cold Storage ◽  
Acid Treatment ◽  
Chilling Injury ◽  
Antioxidant Properties ◽  
Ascorbic Acid Content ◽  
Salicylic Acid Treatment ◽  
Polyphenolic Content ◽  
Fruit Decay ◽  
Total Polyphenolic Content

The aim of this study was to investigate the effect of three salicylic acid (SA) concentrations (0.5, 1 and 2 mmol/l) on <br /> 7 fruit quality attributes of three apricot cultivars (‘Flavor Cot’, ‘Jumbo Cot’ and ‘Bergeron’) during cold storage (at 1°C for 7, 14, 21 and 28 days). Applications of 1 or 2 mmol/l SA significantly reduced chilling injury and fruit decay of apricot fruit as well as membrane electrolyte leakage and ascorbic acid content. Fruits treated with SA resulted in high total polyphenolic content, antioxidant capacity and carotenoids content while these parameters significantly decreased in non-treated control fruits. Overall, our results showed that SA prolonged the storability of fruits of three different apricot cultivars during cold storage.

Effect of salicylic acid treatment on reducing chilling injury in stored pomegranates

2009 ◽  
Vol 53 (3) ◽  
pp. 152-154 ◽  
Author(s):  
M. Sayyari ◽  
M. Babalar ◽  
S. Kalantari ◽  
M. Serrano ◽  
D. Valero
Keyword(s):  
Salicylic Acid ◽  
Acid Treatment ◽  
Chilling Injury ◽  
Salicylic Acid Treatment

Jasmonic acid treatment alleviates chilling injury in peach fruit by promoting sugar and ethylene metabolism

2021 ◽  
Vol 338 ◽  
pp. 128005
Author(s):  
Yaoyao Zhao ◽  
Congcong Song ◽  
David A. Brummell ◽  
Shuning Qi ◽  
Qiong Lin ◽  
...  
Keyword(s):  
Jasmonic Acid ◽  
Acid Treatment ◽  
Chilling Injury ◽  
Peach Fruit
Sign in / Sign up

Export Citation Format

Share Document