Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality
Abstract Background Loquat (Eriobotrya japonica Lindl.) fruits are popular for their distinctive flavor and numerous health benefits. However, their short shelf life limits commercial viability. In this study, we sought to evaluate the effect of p-coumaric acid (p-CA) treatment at a concentration of...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-08-01
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| Series: | BMC Plant Biology |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12870-025-07049-w |
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