Salicylic acid alleviates chilling injury in cold-stored ‘Huangguan’ pear

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...

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Bibliographic Details
Main Authors:	Yeqing Guan, Chuangqi Wei, Yudou Cheng, Junfeng Guan
Format:	Article
Language:	English
Published:	Julius Kühn-Institut 2019-12-01
Series:	Journal of Applied Botany and Food Quality
Online Access:	https://ojs.openagrar.de/index.php/JABFQ/article/view/13374

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