Postharvest Treatment with Abscisic Acid Alleviates Chilling Injury in Zucchini Fruit by Regulating Phenolic Metabolism and Non-Enzymatic Antioxidant System
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DOI: 10.3390/antiox12010211
Abstract: Reports show that phytohormone abscisic acid (ABA) is involved in reducing zucchini postharvest chilling injury. During the storage of harvested fruit at low temperatures, chilling injury symptoms were associated with cell damage through the production… read more here.
Keywords: chilling injury; non enzymatic; zucchini fruit; fruit ... See more keywords
A Synergistic Effect Based on the Combination of Melatonin with 1-Methylcyclopropene as a New Strategy to Increase Chilling Tolerance and General Quality in Zucchini Fruit
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DOI: 10.3390/foods11182784
Abstract: Zucchini fruit are highly sensitive to low temperatures leading to significant peel depressions, increasing weight loss and making them impossible to be commercialized. In this study the effect on the reduction of chilling injury (CI)… read more here.
Keywords: quality; effect; zucchini; fruit ... See more keywords