Low Temperature Conditioning Reduced the Chilling Injury by Regulating Expression of the Dehydrin Genes in Postharvest Huangguan Pear (<i>Pyrus bretschneideri</i> Rehd. cv. Huangguan)

Low Temperature Conditioning Reduced the Chilling Injury by Regulating Expression of the Dehydrin Genes in Postharvest Huangguan Pear (<i>Pyrus bretschneideri</i> Rehd. cv. Huangguan)

‘Huangguan’ pear (<i>Pyrus bretschneideri</i> Rehd. cv. Huangguan) fruit is sensitive to chilling injury (CI), which exhibits peel browning spots (PBS) during cold storage. Dehydrin (DHN) is considered to be related to cold tolerance in plants, but its function in postharvest pear fruit...

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Bibliographic Details
Main Authors: Yudou Cheng, Jingang He, Yunxiao Feng, Jiangli Zhao, Junfeng Guan
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Horticulturae
Subjects:
low temperature conditioning
pear
dehydrins
chilling injury
Online Access:https://www.mdpi.com/2311-7524/8/11/1022

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