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- Wang, Yunxiang, et al. Show all 4 Authors
- Scientia horticulturae 2019 v.243 pp. 434-439
- ascorbate peroxidase; ascorbic acid; catalase; chilling injury; chlorophyll; fruits; malondialdehyde; methyl jasmonate; peroxidase; storage quality; sweet peppers; temperature; transportation
- ... Bell pepper is a highly perishable vegetable and chilling injury is a principal physiological factor that negatively impacts the postharvest quality of peppers during transportation and storage. This study parsed the effects of low temperature conditioning (LTC) combined with methyl jasmonate (MeJA) on chilling injury during the storage of bell pepper fruit. The results showed that treatments of L ...