Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers
FU Anzhen, ZUO Jinhua, WANG Qing, GAO Lipu, MA Lili, BAI Chunmei, YAN Zhicheng, MU Jianlou
(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071002, China; 2. Key Laboratory of the Vegetable Postharvest Treatment, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture and Rural Affairs, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; 3. State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)
FU Anzhen, ZUO Jinhua, WANG Qing, GAO Lipu, MA Lili, BAI Chunmei, YAN Zhicheng, MU Jianlou. Effect of Methyl Jasmonate Treatment on Chilling Injury-Related Physiological Factors and Nutritional Quality of Postharvest Green Bell Peppers[J]. FOOD SCIENCE, 2021, 42(15): 213-219.