Abstract:The present work investigated the alleviation of chilling injury in response to exogenous polyamines in “Eureka” lemon (Citrus limon) fruits stored at low temperature. The lemon fruits were immersed either in polyamine solutions [1 mmol/L putrescine (PUT), 1 mmol/L spermidine (SPD), or 0.5 mmol/L PUT + 0.5 mmol/L SPD (combined)] or in distilled water (control). The morphology, cellular structure (using transmission electron microscopy), chilling injury (CI) index, total soluble solids (TSS), titratable acid (T… Show more
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