Banana fruit is prone to chilling injury (CI) during cold storage, resulting in quality
deterioration and commodity reduction. The hot water treatment (HWT), dipping banana fruit …

Banana fruit is highly vulnerable to chilling injury (CI) during cold storage, which results in
quality deterioration and commodity reduction. The purpose of this study was to investigate …

Chilling injury (CI) represents a physiological disorder caused by improper low temperature
management, which affects the postharvest quality and marketing potential of banana fruit …

BACKGROUND: To understand the mechanisms leading to the enhanced chilling resistance
of banana by hot‐water dipping (HWD, 52° C for 3 min), we investigated the effect of a 0.5 …

In this study, mango fruit were pre-treated with low-temperature conditioning (LTC) at 12° C
for 24 h, followed by refrigeration at 5° C for 25 days before removal to ambient temperature …

Tomato fruit are horticultural products of great economic and nutritional value, whose
transportation and marketing at low temperature are limited due to their susceptibility to …

The effect of melatonin on chilling injury of banana fruit was investigated. Results showed
that melatonin treatment delayed chilling injury and alleviated peel browning. Melatonin …

The effects of fibroin on chilling tolerance of harvested banana fruit via energy regulation
were investigated after 4 d of storage at 6° C. Chilling injury index, respiration rate and …

This study explored the efficiency of exogenous dopamine in ameliorating chilling injury in
banana fruits during storage at 7 ºC for 21 days. By 150 µM dopamine treatment, alleviating …

The application of a quarantine hot water treatment (HWT) induces chilling injury (CI)
tolerance in mango fruit, but little is known about the mechanisms involved in this tolerance …