Exogenous application of hydrogen sulfide and γ-aminobutyric acid alleviates chilling injury and preserves quality of persimmon fruit (Diospyros kaki, cv. Karaj) during cold storage
Zohreh Niazi, Farhang Razavi, Orang Khademi, Morteza Soleimani Aghdam
Topics & Concepts
Diospyros kakiDiospyrosCold storageHorticultureChemistryHydrogen sulfideBotanyBiologySulfurOrganic chemistryPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesPhytochemicals and Antioxidant Activities