Dissecting the Role of Cell Wall Changes in Chilling Injury-Induced Gel Formation, Rubberiness, and Mealiness in Apricots
In apricots and other stonefruit, chilling injury (CI) symptoms like mealiness, rubberiness, and gel formation are associated with cell wall properties. Apricots were stored at 0 °C for 5 weeks and ripened at 20 °C to induce CI and compared with fruit ripened at 20 °C from harvest at similar firmnes...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
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| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/9/10/1115 |