Soil salinity is a major environmental constraint to crop productivity worldwide. The
“biological” approach to this problem focuses on the management, exploitation, or …

The storage of fruits and vegetables at low temperature near the freezing point is the
foremost technology applied to retard postharvest ripening and to extend the shelf‐life …

Polyamines play pivotal roles in plant defense to environmental stresses. However, stress
tolerance of genetically engineered plants for polyamine biosynthesis has been little …

Interest in the postharvest behavior of fruits and vegetables has a history as long as
mankind's. Once we moved past mere survival, the goal of postharvest preservation …

Immature, vegetable-like fruits are produced by crops of great economic importance,
including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their …

Pomegranate fruit (Punica granatum L.) were heat-treated by hot water dip at 45° C for 4min,
and then stored at 2° C for 90 days. Fruit immersed in distilled water at 25° C for 4min served …

Zucchini fruit was dipped in hydrogen sulfide (H 2 S) donor (1.0 mM NaHS) for 10 min and
stored at 4±1° C to investigate the mechanism by which H 2 S treatment delays chilling …

This work examines the effect of a treatment with 1 mM of γ-aminobutyric acid (GABA) on
zucchini fruit during postharvest cold storage. Specifically, the effect of GABA on postharvest …

With the aim of reduce chilling injury (CI) in pomegranate fruit (Punica granatum L.) stored at
low temperature (2° C), putrescine (Put) or spermdine (Spd) at 1mM under pressure …

In order to investigate the effect of water loss on the different physiological metabolism of
zucchini fruit under cold stress after harvest, two cold rooms (4℃) with different relative …