Peach fruit acquired tolerance to low temperature stress by accumulation of linolenic acid and N-acylphosphatidylethanolamine in plasma membrane

Food Chemistry

Volumn 120, Issue 3, 2010, Pages 864-872

  Zhang, Changfeng ^a,b   Tian, Shiping ^a  

^a INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Chilling injury; Fatty acids; N acylphosphatidylethanolamine; Peach fruit; Plasma membrane

Indexed keywords

LINOLENIC ACID; MEMBRANE LIPID; PHOSPHATIDYLETHANOLAMINE;

AIR; ARTICLE; CELL MEMBRANE; FRUIT STORAGE; INDUCED HYPOTHERMIA; LOW TEMPERATURE; MEMBRANE FLUIDITY; NUCLEOTIDE SEQUENCE; PEACH; TEMPERATURE STRESS;

PRUNUS PERSICA;

EID: 74149092803     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.029     Document Type: Article

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