Increased ethylene biosynthesis elevates incidence of chilling injury in cold-stored ‘Amber Jewel’ Japanese plum (Prunus salicina Lindl.) during fruit ripening
Mature ‘Amber Jewel’ Japanese plum fruit were stored at 0 or 5 °C for 3 and 6 weeks to investigate their effects on ethylene (C2H4) biosynthesis during ripening at ambient temperature in the development of chilling injury (CI) and fruit quality. CI (internal breakdown and browning) and fruit softeni...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
Institute of Food Science and Technology
2011
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| Online Access: | http://hdl.handle.net/20.500.11937/12884 |