MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1466-1470

  Cao, Shifeng ^a,b   Cai, Yuting ^a   Yang, Zhenfeng ^c   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; Loquat fruit; Methyl jasmonate; Proline

Indexed keywords

AMINOBUTYRIC ACIDS; AMINOTRANSFERASE; CHILLING INJURY; CHILLING TOLERANCE; GLUTAMATE DECARBOXYLASE; METHYL JASMONATE; PROLINE; PROLINE DEHYDROGENASE; STORAGE TIME; SYNTHETASES;

FRUITS; PLANTS (BOTANY);

AMINO ACIDS;

4 AMINOBUTYRIC ACID; GLUTAMATE DECARBOXYLASE; JASMONIC ACID METHYL ESTER; ORNITHINE OXOACID AMINOTRANSFERASE; PROLINE; PROLINE DEHYDROGENASE; PYRROLINE 5 CARBOXYLATE DEHYDROGENASE;

ARTICLE; COLD INJURY; COLD STRESS; COLD TOLERANCE; ENZYME ACTIVITY; FRUIT FIRMNESS; FRUIT JUICE; LOQUAT;

ERIOBOTRYA JAPONICA;

EID: 84862818920     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.035     Document Type: Article

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