Dissecting postharvest chilling injuries in pome and stone fruit through integrated omics
Marta Rodrigues,
Eduardo Javier Ordoñez-Trejo,
Angela Rasori
et al.
Abstract:Lowering the storage temperature is an effective method to extend the postharvest and shelf life of fruits. Nevertheless, this technique often leads to physiological disorders, commonly known as chilling injuries. Apples and pears are susceptible to chilling injuries, among which superficial scald is the most economically relevant. Superficial scald is due to necrotic lesions of the first layers of hypodermis manifested through skin browning. In peaches and nectarines, chilling injuries are characterized by in… Show more
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