WebFeb 1, 2024 · Attenuation of postharvest peel browning and chilling injury of banana fruit by Astragalus polysaccharides Discussion. Under long-term hypothermia, the cell membrane structure was destroyed, and the integrity of the cell... Conclusion. APS delayed the CI and attenuated postharvest peel browning of ... WebJan 1, 2024 · @article{Wang2024ExogenousP, title={Exogenous phytosulfokine $\alpha$ (PSK$\alpha$) alleviates chilling injury of banana by modulating metabolisms of nitric oxide, polyamine, proline, and $\gamma$-aminobutyric acid.}, author={Di Wang and Hao Huang and Yue-ming Jiang and Xuewu Duan and Xingyu Lin and Morteza Soleimani …
Adelaide Research & Scholarship: Mild chilling injury of ...
WebA harvested banana fruit passes through three physiological development stages, namely the pre-climacteric or "green life" stage, the climacteric and ripening stage and finally the eat-ripe and senescence stage. ... Chilling injury is an important disorder of bananas. Both green and ripe fruit are susceptible, with green fruit being slightly ... WebChilling. Low temperatures in the plantation and during transport to market can cause chilling of fruit. Whether fruit is damaged or not is a function of time and temperature. Figure 3 gives a guide to the time and air temperature combinations likely to cause irreversible chilling injury in banana fruit. For example, hunter x hunter fanfiction crossover
Exogenous phytosulfokine α (PSKα) alleviates chilling injury of banana …
WebBanana Chilling Injury Index and Chlorophyll Contents in Peel Tissues. It was determined on a visual observation basis as described by Chen et al. (2024) with minor … WebChilling injury. Skin pitting, scalding, and blackening are the main external chilling injury symptoms on mature-green avocado kept at 0-2°C (32-36°F) for more than 7 days before transfer to ripening temperatures. Avocados exposed to 3-5°C (37-41°F) for more than two weeks may exhibit internal flesh browning (gray pulp, pulp spot, vascular ... WebBanana fruit was treated with NO donor sodium nitroprusside of 0.05 mM at 20 °C for 10 min and then stored at 7 °C for up to 20 days. Banana fruit treated with NO sustained a lower chilling injury index and higher firmness and kept lower electrolyte leakage and malondialdehyde content than the control. hunter x hunter fanfic crossover