Effect of brassinolide on chilling injury of green bell pepper in storage

Scientia Horticulturae

Volumn 144, Issue , 2012, Pages 195-200

  Wang, Qing ^a   Ding, Tian ^a,b   Gao, Lipu ^a   Pang, Jie ^b   Yang, Na ^a  

^a BEIJING VEGETABLE RESEARCH CENTER   (China)

^b FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

Author keywords

Antioxidant response; Brassinolide; Chilling injury; Pepper fruit

Indexed keywords

ALDEHYDE; ANTIOXIDANT; ASCORBIC ACID; CHLOROPHYLL; COLD TOLERANCE; ELECTROLYTE; ENZYME ACTIVITY; FOOD QUALITY; FOOD STORAGE; FRUIT; HORMONE; INJURY; LOW TEMPERATURE; PHYSIOLOGICAL RESPONSE; VEGETABLE;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84864742137     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2012.07.018     Document Type: Article

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