Effect of exogenous γ-aminobutyric acid treatment on proline accumulation and chilling injury in peach fruit after long-term cold storage

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 4, 2011, Pages 1264-1268

  Shang, Haitao ^a,b   Cao, Shifeng ^b   Yang, Zhenfeng ^c   Cai, Yuting ^a   Zheng, Yonghua ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c ZHEJIANG WANLI UNIVERSITY   (China)

Author keywords

Aminobutyric acid; chilling injury; peach; proline

Indexed keywords

AMINOBUTYRIC ACIDS; AMINOTRANSFERASE; CARBOXYLATE SYNTHETASE; CHILLING INJURY; CHILLING TOLERANCE; EFFECTIVE CONCENTRATION; GLUTAMATE DECARBOXYLASE; HORTICULTURAL PRODUCTS; PEACH; POSTHARVEST; PROLINE; PROLINE ACCUMULATION; PROLINE DEHYDROGENASE;

CARBOXYLATION; COLD STORAGE; FRUITS; PLANTS (BOTANY);

AMINO ACIDS;

4 AMINOBUTYRIC ACID; GLUTAMATE DECARBOXYLASE; ORNITHINE OXOACID AMINOTRANSFERASE; PROLINE; PROLINE DEHYDROGENASE;

ARTICLE; CHEMISTRY; COLD; ENZYMOLOGY; FOOD PRESERVATION; FRUIT; METABOLISM; METHODOLOGY; PRUNUS; TIME;

COLD TEMPERATURE; FOOD PRESERVATION; FRUIT; GAMMA-AMINOBUTYRIC ACID; GLUTAMATE DECARBOXYLASE; ORNITHINE-OXO-ACID TRANSAMINASE; PROLINE; PROLINE OXIDASE; PRUNUS; TIME FACTORS;

PRUNUS PERSICA;

EID: 79951733094     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104424z     Document Type: Article

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