ArticleFoods (Basel, Switzerland)2022
Attenuation of Chilling Injury and Improving Antioxidant Capacity of Persimmon Fruit by Arginine Application.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 18 citations in OpenAlex.
- Comprehensive analysis of the effects of foliar application of the synthetic strigolactone analog GR24 during the growth period on postharvest quality and metabolic indicators of pak choi.Food chemistry: X · 2026Article
- Enhancement of Bioactive Compounds in "Valencia" Orange Peel Waste During Cold Storage by Melatonin and Arginine Treatments.Food science & nutrition · 2025Article
- Production of Stevia-Based Persimmon Fruit Leather by Microwave Oven and Its Optimization With Response Surface Methodolog.Food science & nutrition · 2025Article
- The metabolism of amino acids, AsA and abscisic acid induced by strigolactone participates in chilling tolerance in postharvest zucchini fruit.Frontiers in plant science · 2024Article
- L-Arginine Alleviates the Reduction in Photosynthesis and Antioxidant Activity Induced by Drought Stress in Maize Seedlings.Antioxidants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Persimmon is a climacteric perishable fruit with a short storage life. In recent years, using natural compounds that are safe for human health and environment have obtained more attention in postharvest investigations. The current research was conducted to study efficacy of postharvest L-arginine treatment at 0, 0.3, and 0.6 mM in improving chilling tolerance and maintaining the nutritional quality of persimmon fruit during low-temperature storage. According to the results, the highest weight loss (4.3%), malondialdehyde (MDA (5.8 nmol g
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