Background Owing to the postharvest mass loss in most tropical and subtropical fruits and
vegetables caused by chilling injury (CI), it is necessary to look for effective technologies to …

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 …

Fresh fruits are susceptible to bruising, a common type of mechanical damage during
harvest and at all stages of postharvest handling. In quest of developing and adoption of …

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 …

The effects of postharvest oxalic acid (OA) treatment on chilling injury, energy metabolism
and membrane fatty acid content in 'Baifeng'peach fruit stored at 0° C were investigated …

Pomegranates were treated after harvest with methyl jasmonate (MeJa) or methyl salicylate
(MeSa) at two concentrations (0.01 and 0.1 mM), and then stored under chilling temperature …

Loquat fruit were pre-treated with 10μmol/l methyl jasmonate (MeJA) for 24h at 20° C, and
then stored at 1° C for 35days to investigate the effect of MeJA treatment on chilling injury …

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 …

The effect of exogenous melatonin on chilling injury in peach fruit after harvest was
investigated. To explore the optimum concentration of melatonin for chilling tolerance …

In this study, the mechanism hired by melatonin treatments (0, 1, 10, 100 and 1000 μM) for
conferring chilling tolerance in pomegranate fruit during storage at 4° C for 120 days was …