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Hot air treatment‐induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit |
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| Authors: | Xinhua Zhang Lin Shen Fujun Li Demei Meng Jiping Sheng |
| Affiliation: | 1. School of Agricultural and Food Engineering, Shandong University of Technology, , 255049 Shandong, People's Republic of China;2. College of Food Science and Nutritional Engineering, China Agricultural University, , Beijing, 100083 People's Republic of China;3. School of Agricultural Economics and Rural Development, Renmin University of China, , Beijing, 100872 People's Republic of China |
| Abstract: | |
| Keywords: | tomato fruit hot air (HA) arginine catabolism chilling injury (CI) polyamines (PAs) proline |