Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate

The effects of a combined treatment of hot air (HA, 38 °C for 6 h) and methyl jasmonate (MeJA, 16 μmol L −1 ) on chilling injury, fruit quality, and physiological changes in loquat fruit stored at 1 °C were investigated. The results showed that treatment with HA or MeJA alone both significantly alle...

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Veröffentlicht in:	Food and bioprocess technology 2014-08, Vol.7 (8), p.2259-2266
Hauptverfasser:	Jin, Peng, Duan, Yangfeng, Wang, Lei, Wang, Jing, Zheng, Yonghua
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Ammonia Antioxidants Ascorbic acid Biosynthesis Biotechnology Catalase Chemistry Chemistry and Materials Science Chemistry/Food Science Chilling Cold storage Combined treatment Cooling Enzymes Food Science Fruits Injury prevention L-Ascorbate peroxidase Lignin Methyl jasmonate Original Paper Pectin Peroxidase Phenylalanine Phenylalanine ammonia-lyase Polygalacturonase Polyphenol oxidase Superoxide dismutase
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