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 …

Postharvest diseases significantly reduce the shelf-life of harvested fruits/vegetables
worldwide. Bacillus spp. are considered to be an eco-friendly and bio-safe alternative to …

This study investigated the early responses of four common food crops (Italian lettuce,
radish, wheat and corn) by exposing their seeds to suspensions of polystyrene …

In this study, the effect of hydrogen sulfide (H 2 S) on energy metabolism in postharvest
banana fruit under chilling stress was investigated. Banana fruit, fumigated with optimal …

Hyperhydricity is the most common physiological disorder in in vitro plant cultivation. It is
characterized by certain anatomical, morphological, physiological, and metabolic …

Highlights•Role of hydrogen sulfide (H 2 S) has been reviewed on storage of fruits and
vegetables.•H 2 S delays ripening and retards senescence of fruits and vegetables during …

Peach is prone to postharvest chilling injury (CI). Here it was found that exogenous ethylene
alleviated CI, accompanied by an increased endogenous ethylene production. Ethylene …

Kiwifruit, a cold-sensitive fruit, often suffers chilling injury (CI) during low-temperature
storage. Ethylene plays an important role in regulating cold tolerance in many types of fruit …

Chilling injury (CI) of banana represents a serious problem constraining postharvest
preservation in the industry. Application of ethylene was found to efficiently attenuate CI of …

Peel browning spots (PBS) is a chilling injury (CI) symptom in cold-stored 'Huangguan'pear.
In the present study, the effect of exogenous ethylene on CI and its correlation to proline and …