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Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms

Li Wang,Timin Shan,Bing Xie,Chen Ling,Shuang Shao,Peng Jin,Yonghua Zheng

Food Chemistry（2019）

Cited 143|Views23
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Abstract
•Exogenous GB treatment reduced chilling injury in peaches.•The accumulation of phenolics and reducing sugars, and their biosynthesis enzyme activities were induced by GB.•Phenolic and sugar metabolisms are involved in GB-mediated chilling tolerance.
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Key words
Peach,Glycine betaine,Chilling injury,Phenylpropanoid metabolism,Sugar metabolism
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