γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit.

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作者： Zhongqi,Fan ^[1] ; Bin,Lin ^[2] ; Hetong,Lin ^[1] ; Mengshi,Lin ^[2] ; Jianye,Chen ^[1] ; Yifen,Lin ^[2]

作者单位： Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. ^[1] Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China. ^[2] Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri 65211-5160, USA. ^[3] Guangdong Provincial Key Laboratory of Post-harvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou 510642, China. ^[4]

关键词 Chilling injury Chinese olive fruit Cold storage Quality attributes γ-Aminobutyric acid (GABA)

DOI 10.1016/j.fochx.2022.100208

PMID 35498988

发布时间 2022-07-16

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Food chemistry

2022年13卷

100208页

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γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit.

Food chemistry

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Food chemistry

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γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit.

Food chemistry

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Food chemistry

相关期刊

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