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Oxalic acid alleviates chilling injury in peach fruit by regulating energy metabolism and fatty acid contents
27/27 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
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The 27 checked references that resolve
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P-type H+-ATPases activity, membrane integrity, and apoplastic pH during papaya fruit ripening
resolves10.1016/0003-2697(76)90527-3
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
resolves10.1016/j.foodchem.2011.02.059
Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury
resolves10.1016/j.foodchem.2009.01.082
Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit
resolves10.1080/01140671.1992.10421905
ATPase activity of mesocarp membranes during postharvest ripening of nectarines
resolves10.1007/s004250050524
Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds
resolves10.1016/j.postharvbio.2013.04.002
Effect of oxalic acid on ripening attributes of banana fruit during storage
resolves10.2212/spr.2007.2.5
Energy aspects in ripening and senescence of harvested horticultural
crops
resolves10.1002/jsfa.5973
Effect of methyl jasmonate on energy metabolism in peach fruit during chilling stress
resolves10.1016/j.foodchem.2013.06.132
Pre-storage application of oxalic acid alleviates chilling injury in mango fruit by modulating proline metabolism and energy status under chilling stress
resolves10.1111/j.1399-3054.1995.tb05518.x
A critique of the use of inhibitors to estimate partitioning of electrons between mitochondrial respiratory pathways in plants
resolves10.1016/j.postharvbio.2006.11.001
Reduction of pomegranate chilling injury during storage after heat treatment: Role of polyamines
resolves10.1016/j.postharvbio.2007.09.006
Hot water treatments delay cold-induced banana peel blackening
resolves10.1104/pp.120.1.293
Membrane Lipid Integrity Relies on a Threshold of ATP Production Rate in Potato Cell Cultures Submitted to Anoxia1
resolves10.1016/S0925-5214(03)00099-1
Energy metabolism and membrane lipid alterations in relation to brown heart development in ‘Conference’ pears during delayed controlled atmosphere storage
resolves10.1021/jf100196h
Prestorage Oxalic Acid Treatment Maintained Visual Quality, Bioactive Compounds, and Antioxidant Potential of Pomegranate after Long-Term Storage at 2 °C
resolves10.3923/ajft.2006.173.178
Effects of Adenosine Triphosphate on Browning and Quality of Harvested Litchi Fruit
resolves10.1016/j.postharvbio.2008.05.015
The relationship between chilling injury and membrane damage in lemon basil (Ocimum×citriodourum) leaves
resolves10.1016/j.foodres.2010.12.027
Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life
resolves10.1111/j.1439-0434.2007.01371.x
ATP‐induced Changes in Energy Status and Membrane Integrity of Harvested Litchi Fruit and its Relation to Pathogen Resistance
resolves10.1016/j.foodchem.2008.12.021
Crucial contribution of membrane lipids’ unsaturation to acquisition of chilling-tolerance in peach fruit stored at 0°С
resolves10.1016/j.foodchem.2005.02.049
Effect of oxalic acid on control of postharvest browning of litchi fruit
resolves10.1016/j.foodchem.2006.11.015
Physiological and biochemical responses in peach fruit to oxalic acid treatment during storage at room temperature
resolves10.1016/j.foodchem.2011.07.035
Limiting the deterioration of mango fruit during storage at room temperature by oxalate treatment
The 3 references without a DOI — listed, not checked
no DOI — not checkedEffects of low temperature storage on chilling injury and energy status in peach fruit
no DOI — not checkedEffects of pure oxygen on the rate of skin browning and energy status in longan fruit
no DOI — not checked10.1016/j.foodchem.2014.03.103_b0115
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