Original paper

Glycine betaine treatment alleviates chilling injury in zucchini fruit (Cucurbita pepo L.) by modulating antioxidant enzymes and membrane fatty acid metabolism

Volume: 144, Pages: 20 - 28
Published: Oct 1, 2018
Abstract
The effect of glycine betaine (GB) treatment on chilling injury (CI) and its relation with the physiological response of zucchini fruit to chilling tolerance have been investigated. GB treatment significantly reduced postharvest CI of zucchini fruit at the concentration of 10 mmol L–1 during a fifteen-days period of storage at 1 ℃ followed by an additional three days at 20 ℃. CI index, the activities of lipoxygenase (LOX) and plant phospholipase...
Paper Details
Title
Glycine betaine treatment alleviates chilling injury in zucchini fruit (Cucurbita pepo L.) by modulating antioxidant enzymes and membrane fatty acid metabolism
Published Date
Oct 1, 2018
Volume
144
Pages
20 - 28
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