Amelioration of postharvest chilling injury in sweet pepper by glycine betaine
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- 作者：Qing Wang1 ; Tian Ding1 ; Jinhua Zuo ; Lipu Gao ; gaolipu@nercv.org" class="auth_mail" title="E-mail the corresponding author ; Linlin Fan
- 关键词：Antioxidant response ; Chilling injury ; Glycine betaine ; Sweet pepper
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：114-120
- 全文大小：951 K
文摘
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Glycine betaine (GB) at 1 mmol L−1 reduces chilling injury of sweet pepper at 3 °C.
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GB induces antioxidant gene expression in pepper fruits.
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GB induces enzyme activity of antioxidant enzymes in pepper fruit.
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GB improves the retention of pepper fruit quality at 3 °C.