Pre-treatment of p-coumaric acid reduced chilling injury by increasing some antioxidant and enzyme activity in loquat fruit to maintain post-harvest quality

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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Bibliographic Details
Main Authors: Huifen Zhang, Yunting Xu, Jing Pu, Miao Wang, Jie Niu, Hongxia Wang, Xiaofu Tang, Ying Du, Xian Luo, Xiaoai Zhang, Yongqing Wang, Qunxian Deng
Format: Article
Language:English
Published: BMC 2025-08-01
Series:BMC Plant Biology
Subjects:
Loquat
p-Coumaric acid
Storage
Chilling injury
Antioxidant activity
Online Access:https://doi.org/10.1186/s12870-025-07049-w
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https://doi.org/10.1186/s12870-025-07049-w

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