English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of short-term high CO 2  on maintaining postharvest cherimoya ( Annona cherimola  Mill.) fruit quality during storage at low temperature was analyzed. Pretreatment with an atmosphere of 20% CO 2  and 20% O 2  for 3 days retained fruit firmness and prevented an increase in the immunodetected levels of polygalacturonase-related protein during storage at 6 °C. Color scale values, chlorophyll content, and levels of the immunoreactive large subunit of ribulose 1,5-biphosphate carboxylase protein were higher in treated than in air-stored fruit. Short-term high CO 2  treatment had a long residual effect at low temperature and improved storage life by preventing fruit softening and delaying senescence-like responses in green peel of cherimoya fruit tissues.

The Effect of High Carbon Dioxide at Low Temperature on Ribulose 1,5-Biphosphate Carboxylase and Polygalacturonase Protein Levels in Cherimoya Fruit