| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543057 | Food Chemistry | 2011 | 4 Pages |
Abstract
⺠GABA treatment inhibited chilling injury development in cold-stored peach fruit. ⺠GABA treatment induced higher activities of antioxidant enzymes. ⺠GABA-treated fruit showed higher ATP content and energy charge. ⺠Chilling tolerance was induced by GABA in peaches, due to increased ATP content and antioxidant system.
Related Topics
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Authors
Aiping Yang, Shifeng Cao, Zhenfeng Yang, Yuting Cai, Yonghua Zheng,