Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage

Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage

This study evaluated the effects of hot air (HA), hot water (HW), glycine betaine (GB), and their combination (GB + HWT) on alleviating chilling injury (CI) in unripe and ripe bananas exposed to cold stress, with treatments applied pre-ripening to asses recovery during subsequent storage. Bananas we...

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Bibliographic Details
Main Authors: Nadia Niaz, Wanfeng Hu, Siyi Pan, Khubaib Ali, Noman Walayat, Isam A. Mohamed Ahmed, Sobia Niaz, Jiao Zhang, Yinping Cao
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Banana
Chilling injury
Oxidative stress
Membrane integrity
Molecular docking
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525003761
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