Hot air treatment-induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit

Journal of the Science of Food and Agriculture

Volumn 93, Issue 13, 2013, Pages 3245-3251

  Zhang, Xinhua ^a,b   Shen, Lin ^b   Li, Fujun ^a   Meng, Demei ^b   Sheng, Jiping ^b,c  

^a SHANDONG UNIVERSITY OF TECHNOLOGY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c RENMIN UNIVERSITY OF CHINA   (China)

Author keywords

Arginine catabolism; Chilling injury (CI); Hot air (HA); Polyamines (PAs); Proline; Tomato fruit

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 84883554000     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6166     Document Type: Article

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