Apple fruit superficial scald resistance mediated by ethylene inhibition is associated with diverse metabolic processes

@article{Busatto2018AppleFS,
  title={Apple fruit superficial scald resistance mediated by ethylene inhibition is associated with diverse metabolic processes},
  author={Nicola Busatto and Brian Farneti and Mauro Commisso and Martino Bianconi and B. Iadarola and E. Zago and B. Ruperti and F. Spinelli and A. Zanella and R. Velasco and A. Ferrarini and Giulia Chitarrini and U. Vrhovsek and M. Delledonne and F. Guzzo and G. Costa and F. Costa},
  journal={The Plant Journal},
  year={2018},
  volume={93},
  pages={270–285}
}
Fruits stored at low temperature can exhibit different types of chilling injury. In apple, one of the most serious physiological disorders is superficial scald, which is characterized by discoloration and brown necrotic patches on the fruit exocarp. Although this phenomenon is widely ascribed to the oxidation of α-farnesene, its physiology is not yet fully understood. To elucidate the mechanism of superficial scald development and possible means of prevention, we performed an integrated… Expand
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