Changes in sugar metabolism caused by exogenous oxalic acid related to chilling tolerance of apricot fruit
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- 作者：Zhen Wang ; Jiankang Cao ; Weibo Jiang ; 1920075416@qq.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Oxalic acid ; Sugar metabolism ; Glucose ; Fructose ; Chilling injury ; Apricot fruit
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：114
- 期：Complete
- 页码：10-16
- 全文大小：908 K
文摘
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Treatment with oxalic acid (OA) significantly enhanced chilling tolerance of apricot fruit.
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The content of sucrose and sorbitol decresed, whereas content of glucose and fructose increased in OA-treated apricot.
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Higher content of glucose, fructose in OA-treated fruit could be result of breakdown of sucrose and sorbitol.
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High levels of fructose and glucose could account for the OA-enhanced chilling tolerance in the apricot fruit.