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 …

Ripening of fleshy fruit is a differentiation process involving biochemical and biophysical
changes that lead to the accumulation of sugars and subsequent changes in tissue texture …

Pomegranate fruit were treated with salicylic acid (SA) at different concentrations (0.7, 1.4 or
2.0 mM), then stored at 2° C for 3 months to investigate chilling injury (CI). SA treatments …

Current research indicates that both salicylic acid (SA), a likely signal in the response of
plants to stress, and phenylalanine ammonia-lyase (PAL; EC 4.3. 1.5), a key enzyme in …

Increasing evidence suggests that phenylalanine ammonia‐lyase (PAL, EC 4.3. 1.5) is
associated with low temperature stress in plant tissues. Banana fruit are highly susceptible …

Chilling injury (CI) severely affects the transportation, storage, and marketing of fruit. Papaya
is a typical tropical/subtropical fruit susceptible to CI. Generally, fruit stored below 12° C …

Chilling injury (CI) is a postharvest disorder occurring in the fruit of cold-sensitive Citrus
species during storage at low temperatures. This study investigated the involvement of …

Many evidences had indicated that both salicylic acid (SA), a likely signal in resistance
responses of plants to stresses, and phenylalanine ammonia-lyase (PAL; EC 4.3. 1.5), a key …

Anthocyanins are the most conspicuous class of flavonoids which present a large class of
secondary plant metabolites. Anthocyanins are important to many diverse functions within …

Tomatoes, as originally tropical fruits, cannot easily be stored at low temperatures, due to the
risk of chilling injury (CI). To develop an effective technique to reduce CI, the effects of …