Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear
Chilling injury (CI) often occurs in ‘Huangguan’ pear (Pyrus bretschneideri Rehd) at low temperature storage, which is characterized by brown spot on the fruit surface. In this study, the ‘Huangguan’ pear fruit was soaked either with salicylic acid (SA) or distilled water (control) and subsequently...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2019-12-01
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| Series: | Journal of Applied Botany and Food Quality |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/13374 |