Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper (Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention
Wanying Ge, Yingbo Zhao, Ximan Kong, Huajun Sun, Man‐Li Luo, Miaomiao Yao, Baodong Wei, Shujuan Ji
Topics & Concepts
PepperSalicylic acidChemistryFatty acidMalondialdehydeFood scienceHorticultureProlineCapsicum annuumBiochemistryOxidative stressBiologyAmino acidPostharvest Quality and Shelf Life ManagementPlant Surface Properties and TreatmentsPlant Stress Responses and Tolerance