Effect of hot water combined with glycine betaine alleviates chilling injury in cold-stored loquat fruit
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- 作者：Yu Zhang ; Peng Jin ; pjin@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yuping Huang ; Timin Shan ; Li Wang ; Yuanyuan Li ; Yonghua Zheng
- 关键词：Loquat fruit ; Chilling injury ; Hot water ; Glycine betaine ; Antioxidant enzymes ; Proline
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：118
- 期：Complete
- 页码：141-147
- 全文大小：659 K
文摘
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Hot water combined with glycine betaine treatment reduced chilling injury.
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The combined treatment improved quality retention in loquat fruit.
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Antioxidant enzymes, proline and γ-aminobutyric acid were enhanced by the combined treatment.
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The combined treatment is recommended in loquat fruit postharvest industry.