Abstract Abscisic acid-, stress-, and ripening-induced (ASR) proteins were first described
about 15 years ago as accumulating to high levels during plant developmental processes …

The extracted proteins from the heat-treated peach fruit (dipped in hot water at 48° C for 10
min and then stored at room temperature (20° C–25° C) for up to 6 days) were used for …

Post-harvest ozone application has recently been shown to inhibit the onset of senescence
symptoms on fleshy fruit and vegetables; however, the exact mechanism of action is yet …

The quality loss and shelf life of cherry tomatoes stored in different types of commercially
available bio‐based packaging trays were analysed and compared with the reference …

Nitric oxide (NO) is an important signal molecule involved in numerous plant responses to
biotic and abiotic stress. C-repeat/dehydration-responsive element (CRT/DRE)-binding …

The effects of chilling on fruit ripening and the expression of ripening-related genes have
been investigated in M82IL2-2, a wild species introgression breeding tomato line (Solanum …

Small heat shock proteins (sHSPs) increase stress tolerance in a wide variety of organisms
and enable them to endure changes in their environment. However, the molecular …

In order to advance in the understanding of CI in pepper fruits, the cell ultrastructure
alterations induced by CI and the physiological and metabolic changes have been studied …

Computational analyses of molecular phenotypes traditionally aim at identifying biochemical
components that exhibit differential expression under various scenarios (eg environmental …

A comparative proteomic analysis between tomato fruits stored at chilling and non-chilling
temperatures was carried out just before the appearance of visible symptoms of chilling …