EFFECT OF EXOGENOUS GLYCINE-BETAINE TREATMENT ON REDUCING CHILLING INJURY IN POMEGRANATE FRUIT

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MALEKZADEH P.; HATAMNIA A.A.

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Paper Information

Journal: JOURNAL OF PLANT ENVIRONMENTAL PHYSIOLOGY Year:2015 | Volume:10 | Issue:2 (38) Page(s): 39-47

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Title

EFFECT OF EXOGENOUS GLYCINE-BETAINE TREATMENT ON REDUCING CHILLING INJURY IN POMEGRANATE FRUIT

Author(s)

MALEKZADEH P. | HATAMNIA A.A. | Issue Writer Certificate

Keywords

CHILLING STRESSQ1

GLYCINE-BETAINEQ2

POMEGRANATE FRUITQ2

POSTHARVESTQ3

Abstract

Glycine-betaine is one of the most competitive compounds which play an important role in CHILLING STRESS in fruits. POMEGRANATE FRUITs at mature stage were treated after harvest with GLYCINE-BETAINE (0, 25 and 50 mM), and then stored under chilling temperature (1oC) for 4 weeks. The chilling injury symptoms, electrolyte leakage, and malondialdehyde contents were significantly reduced and proline content was significantly increased by exogenous GLYCINE-BETAINE treatments. Phenylalanine ammonia-lyase (PAL) activity was significantly reduced in exogenous GLYCINE-BETAINE application. All in all the results obtained from the present experiment suggest that POSTHARVEST application of GLYCINE-BETAINE has the potential in alleviating the chilling injury of POMEGRANATE FRUIT.

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APA: Copy

MALEKZADEH, P., & HATAMNIA, A.A.. (2015). EFFECT OF EXOGENOUS GLYCINE-BETAINE TREATMENT ON REDUCING CHILLING INJURY IN POMEGRANATE FRUIT. JOURNAL OF PLANT ENVIRONMENTAL PHYSIOLOGY, 10(2 (38)), 39-47. SID. https://sid.ir/paper/185744/en

Vancouver: Copy

MALEKZADEH P., HATAMNIA A.A.. EFFECT OF EXOGENOUS GLYCINE-BETAINE TREATMENT ON REDUCING CHILLING INJURY IN POMEGRANATE FRUIT. JOURNAL OF PLANT ENVIRONMENTAL PHYSIOLOGY[Internet]. 2015;10(2 (38)):39-47. Available from: https://sid.ir/paper/185744/en

IEEE: Copy

P. MALEKZADEH, and A.A. HATAMNIA, “EFFECT OF EXOGENOUS GLYCINE-BETAINE TREATMENT ON REDUCING CHILLING INJURY IN POMEGRANATE FRUIT,” JOURNAL OF PLANT ENVIRONMENTAL PHYSIOLOGY, vol. 10, no. 2 (38), pp. 39–47, 2015, [Online]. Available: https://sid.ir/paper/185744/en

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