Phenylalanine Alleviates Postharvest Chilling Injury of Plum Fruit by Modulating Antioxidant System and Enhancing the Accumulation of Phenolic Compounds
Research background. 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 pu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2020-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/365315 |