4.7 Article

Hydrogen Sulfide Treatment Alleviates Chilling Injury in Cucumber Fruit by Regulating Antioxidant Capacity, Energy Metabolism and Proline Metabolism

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Cold shock treatment alleviates chilling injury in peach fruit by regulating antioxidant capacity and membrane lipid metabolism

Yuqing Ma et al.

Summary: The study showed that cold shock treatment effectively delayed chilling injury in peach fruits, by inducing antioxidant enzyme activity and maintaining a higher ratio of unsaturated fatty acids, thereby maintaining the integrity of cell membranes.

FOOD QUALITY AND SAFETY (2022)

Article Food Science & Technology

Cold shock treatment alleviates chilling injury in peach fruit by regulating antioxidant capacity and membrane lipid metabolism

Yuqing Ma et al.

Summary: Cold shock treatment delays chilling injury, enhances antioxidant enzyme activities, maintains membrane fatty acid unsaturation, and preserves cell membrane integrity.

FOOD QUALITY AND SAFETY (2022)

Article Agronomy

High relative humidity (HRH) storage alleviates chilling injury of zucchini fruit by promoting the accumulation of proline and ABA

Xiaoxia Zuo et al.

Summary: The research found that high relative humidity storage can slow down the decay rate of zucchini fruit, maintain fruit quality, promote the accumulation of proline, and inhibit proline degradation.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

Article Agriculture, Multidisciplinary

Melatonin treatment induces chilling tolerance by regulating the contents of polyamine, γ-aminobutyric acid, and proline in cucumber fruit

Miilion P. Madebo et al.

Summary: The treatment with MT enhances chilling tolerance in harvested cucumber fruit by regulating polyamines, proline, and gamma-aminobutyric acid contents.

JOURNAL OF INTEGRATIVE AGRICULTURE (2021)

Article Food Science & Technology

Effects of CaCl2 Treatment Alleviates Chilling Injury of Loquat Fruit (Eribotrya japonica) by Modulating ROS Homeostasis

Yuanyuan Hou et al.

Summary: The study revealed that calcium chloride treatment can suppress chilling injury symptoms in loquat fruit, reduce oxidative stress, increase antioxidant capacity, enhance enzyme activities, and maintain higher levels of ascorbic acid and glutathione, ultimately alleviating chilling injury.

FOODS (2021)

Article Agronomy

Effects of hydrogen sulfide on yellowing and energy metabolism in broccoli

Dong Li et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2017)

Review Plant Sciences

ROS Are Good

Ron Mittler

TRENDS IN PLANT SCIENCE (2017)

Article Agronomy

Exogenous glycine betaine treatment enhances chilling tolerance of peach fruit during cold storage

Timin Shan et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2016)

Review Plant Sciences

Hydrogen sulfide and cell signaling: Team player or referee?

J. T. Hancock et al.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2014)

Article Agriculture, Multidisciplinary

Effect of methyl jasmonate on energy metabolism in peach fruit during chilling stress

Peng Jin et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Agriculture, Multidisciplinary

6-Benzylaminopurine alleviates chilling injury of postharvest cucumber fruit through modulating antioxidant system and energy status

Bingxia Chen et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Review Plant Sciences

Proline: a multifunctional amino acid

Laszlo Szabados et al.

TRENDS IN PLANT SCIENCE (2010)