Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compounds

Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compounds

Low temperature storage causes chilling injury in plum (Prunus domestica L.) fruits. Consequently, any treatments with beneficial effects against these symptoms would achieve attention. For this purpose, phenylalanine treatments were applied on ‘Stanley’ plum fruits. The main purpose of the present...

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Dettagli Bibliografici
Autori principali:	Ommol Banin Sogvar, Vali Rabiei, Farhang Razavi, Gholamreza Gohari
Natura:	Articolo
Lingua:	English
Pubblicazione:	University of Zagreb Faculty of Food Technology and Biotechnology 2020-01-01
Serie:	Food Technology and Biotechnology
Soggetti:	antioxidant capacity chilling injury phenylalanine plum fruit phenylalanine ammonia lyase (PAL)
Accesso online:	https://hrcak.srce.hr/file/372671

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