γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1619-1622

  Yang, Aiping ^a   Cao, Shifeng ^b   Yang, Zhenfeng ^c   Cai, Yuting ^d   Zheng, Yonghua ^d  

^a Jiangsu Institute of Economic and Trade Technology   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c ZHEJIANG WANLI UNIVERSITY   (China)

^d NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Aminobutyric acid; Antioxidant enzyme; Chilling injury; Energy; Peach

Indexed keywords

AMINOBUTYRIC ACIDS; ANTIOXIDANT ENZYME; CHILLING INJURY; ENERGY; PEACH;

ADENOSINETRIPHOSPHATE; AMINO ACIDS; CATALYSTS; ENZYMES; OXYGEN; PHOSPHATES; PLANTS (BOTANY);

FRUITS;

4 AMINOBUTYRIC ACID; ADENOSINE DIPHOSPHATE; ADENOSINE PHOSPHATE; ADENOSINE TRIPHOSPHATE; ASCORBATE PEROXIDASE; CATALASE; DEHYDROASCORBIC ACID REDUCTASE; GLUTATHIONE PEROXIDASE; GLUTATHIONE TRANSFERASE; MONODEHYDROASCORBIC ACID REDUCTASE; OXIDOREDUCTASE; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG;

ARTICLE; COLD TOLERANCE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENERGY YIELD; ENZYME ACTIVATION; FOOD STORAGE; NONHUMAN; PEACH; PLANT CHILLING INJURY; STORAGE TEMPERATURE;

PRUNUS PERSICA;

EID: 80051787470     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.018     Document Type: Article

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