Involvements of membrane lipid and phenolic metabolism in reducing browning and chilling injury of cold-stored Chinese olive by γ-aminobutyric acid treatment-Reference-Cited by-同舟云学术

Involvements of membrane lipid and phenolic metabolism in reducing browning and chilling injury of cold-stored Chinese olive by γ-aminobutyric acid treatment

Published:2024-03 Issue: Volume:209 Page:112664
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Chen Yunman,Lin Bin,Lin Yifen^ORCID,Sang Yueying,Lin Mengshi,Fan Zhongqi,Chen Yihui,Wang Hui,Lin Hetong

Funder

National Natural Science Foundation of China

Fujian Agriculture and Forestry University

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference42 articles.

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2. Postharvest γ-aminobutyric acid application mitigates chilling injury of aonla (Emblica officinalis Gaertn.) fruit during low temperature storage;Ali;Postharvest Biol. Technol.,2022

3. Hydrogen sulfide mitigates chilling injury of postharvest banana fruits by regulating gamma-aminobutyric acid shunt pathway and ascorbate-glutathione cycle;Ali;Front. Plant Sci.,2022

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

5. Physicochemical properties and antioxidant capacity of Chinese olive (Canarium album L.) cultivars;Chang;J. Food Sci.,2017

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