Low temperature storage has been the main strategy to increase the shelf life of fruits and
vegetables by reducing the rate of respiration and minimizing fungal disease growth …

Low-temperature storage is widely used as a postharvest treatment applied for delaying
senescence in vegetables and ornamentals and ripening in fruits, upholding their …

Fresh fruits and vegetables have a short postharvest life and are prone to postharvest losses
due to mechanical injury, physiological causes and decay. Low temperature storage (LTS) is …

Tomato fruit is cold-sensitive and susceptible to chilling injury during cold storage. Bioactive
gibberellins (GAs), which play an important role in regulating various physiological …

Penicillium digitatum is a major post-harvest pathogen of citrus fruit causing tremendous
economic losses. In this study, salicylic acid (SA) and antagonistic bacteria Bacillus …

Mature tomatoes (Solanum lycopersicum) have a very short shelf life which deteriorates
quickly at ambient temperatures. Low temperature storage is the most successful and …

Strawberry is very susceptible to postharvest losses and more than 50% of harvested fruit is
lost in Iran. For many years synthetic chemicals have been used to increase fruit storage life …

Low temperature is a major environmental factor that limits crop productivity of plants. Cold
stress is a serious threat to the sustainability of crop yields. Low temperature has a huge …

Abstract Effect of salicylic acid (SA) on chilling injury (Cl) of sponge gourd during storage (9
days, 9° C) plus shelf life (2 days, 20° C) was evaluated in this study. SA treatment at the …

The preservation of fruit and vegetable quality during postharvest life, due to its economic
impact and also human health, is essential for the food industry. The increasing demand for …