Polyamine treatment ameliorates pericarp browning in cold-stored ‘Nanguo’ pears by protecting mitochondrial structure and function
Jiaxin Li, Man‐Li Luo, Xin Zhou, Qian Zhou, Baodong Wei, Shunchang Cheng, Shujuan Ji
Topics & Concepts
BrowningPEARMembrane permeabilityChemistryMitochondrionSpermineReactive oxygen speciesAnabolismCold storageBiochemistryFood scienceHorticultureBotanyBiologyEnzymeMembranePostharvest Quality and Shelf Life ManagementPolyamine Metabolism and ApplicationsPlant Stress Responses and Tolerance