Lowering the storage temperature is an effective method to extend the postharvest and shelf
life of fruits. Nevertheless, this technique often leads to physiological disorders, commonly …

The banana (Musa spp.) peel undergoes rapid softening during ripening, leading to finger
drop and a shortened shelf life. The regulatory mechanism behind this process remains to …

Since publication of a draft genome of the doubled-haploid 'Pahang'banana (Musa
acuminata, DH-Pahang), a new era for banana biology research has begun. With the …

Internal browning is a common symptom of chilling injury (CI) of peach fruit during
postharvest cold storage, leading to a significant loss in the marketplace. In this study …

Low-temperature storage can facilitate to the preservation of postharvest fruits. However,
tomato fruit are vulnerable to chilling injury (CI) throughout refrigerated storage, resulting in …

Banana is a typical cold-sensitive fruit; it is prone to chilling injury (CI), resulting in a quality
deterioration and commodity reduction. However, the molecular mechanism underlying CI …

Browning is a pervasive problem in horticultural products, substantially diminishing the
appearance, flavor, and nutritional value of fruit, including important fruits like apple (Malus× …

Organic acid is a crucial indicator of fruit quality traits. Citric acid, the predominant organic
acid in citrus fruit, directly influences its edible quality and economic value. While the …

Enzymatic browning is a major problem that seriously impacts the quality of fresh-cut
potatoes. Our previous study found that glutamic acid (Glu) treatment could repress the …

Litchi (Litchi chinensis), a prominent fruit tree in the Sapindaceae, initiates flowering in
response to low autumn and winter temperatures. This study investigates the epigenetic …