Reduction of free radical content and chilling injury in 'Nam Dok Mai No. 4' mango fruit with methyl jasmonate during low temperature storage

• المؤلفون الرئيسيون: C. Junmatong, W. Chomkitichai, D. Boonyakiat, J. Uthaibutra, K. Saengnil
• التنسيق: Book Series
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84940108587&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/53996
• المؤسسة: Chiang Mai University

The effects of methyl jasmonate (MJ) on free radical content, antioxidant capacity and chilling injury (CI) of eNam Dok Mai No. 4f mango fruit during low temperature storage were investigated. Mango fruits were dipped in 0.1 mM MJ aqueous solution and distilled water (control) for 10 min and stored...