… by hot water treatment might be due to the protection and enhancement of the antioxidant
system by increased activity of … , hot water treatment effectively enhanced chilling tolerance and …

… chilling injury and showed higher antioxidant enzymes … MS in inducing chilling injury tolerance
in sweet pepper fruits. … period increased, CI incidence substantially increased in control …

… in 45 C hot water for 15 min, substantially induced tolerance of … Hot water treatment inhibited
the increases in malondialdehyde … a moderate stress and mobilized antioxidant responses. …

… antioxidant compounds in tomatoes without causing damage to the fruit, at the same time as
increasing the resistance … whether the application of HW treatment to tomatoes harvested at …

… an increased content of antioxidants … of chilling injury, quality parameters, metabolites
identified by UPLC-MS and GC-MS, and the antioxidant activity of control (C) and hot water treated …

… and antioxidant enzymes differentially accumulated between control and hot water treated
(HWT) mangos stored under chilling … tolerance and in this study HWT fruit showed increased …

… the cold resistance of tuberous roots induced by HA treatment and their antioxidant defense,
… and HA38C-5h treated tuberous roots exhibited an increase during cold storage. Compared …

… , antioxidants and lipid modification genes were increased to … molecular events by which
HWT enhances chilling tolerance in … of hot water to reduce CI and maintain quality in fruits. …

… The increased activities of these enzymes enhance cold … These studies confirmed that the
induced chilling tolerance was related to … For papaya ‘SunUp’, a 60 min ice-water treatment to …

… The activity of SOD in the CS-treated fruit initially increased, reached a peak at 14 days and
then … reduced the degree of cell membrane peroxidation and enhanced the cold tolerance of …