Pre-storage nitric oxide treatment enhances chilling tolerance of zucchini fruit (Cucurbita pepo L.) by S-nitrosylation of proteins and modulation of the antioxidant response
Raquel Jiménez-Muñoz, Francisco Palma, F. Carvajal, Alejandro Castro‐Cegrí, Amada Pulido, Manuel Jamilena, María C. Romero‐Puertas, Dolores Garrido
Topics & Concepts
PostharvestCucurbita pepoChemistryCold storageMalondialdehydeSuperoxide dismutasePhenylalanine ammonia-lyaseGlutathione reductaseAntioxidantNitric oxidePeroxidaseFood scienceHorticultureBotanyBiochemistryGlutathione peroxidaseBiologyEnzymeOrganic chemistryPostharvest Quality and Shelf Life ManagementPlant Stress Responses and TolerancePhytochemicals and Antioxidant Activities