γ-Aminobutyric Acid and Zeolite as Natural Treatments to Maintain the Fruit Quality, Storability, and Shelf Life in Apricot

γ-Aminobutyric Acid and Zeolite as Natural Treatments to Maintain the Fruit Quality, Storability, and Shelf Life in Apricot

The global trend promotes using natural and eco-friendly materials to improve fruit quality and storability. This study was carried out to examine the impact of pre-harvest spraying of γ-aminobutyric acid (GABA) at 1.0 and 2.0 mmol/L, and post-harvest zeolite dipping (3% and 6% levels), on the quali...

Full description

Saved in:
Bibliographic Details
Main Authors: Abdullah Alebidi, Hayam M. Elmenofy, Mahmoud Abdel-Sattar, Mahmoud G. Abd El-Gawad, Hatem R. M. Kotb, Hail Z. Rihan, Hoda Galal, Abdel-Moety Salama
Format: Article
Language:English
Published: North Carolina State University 2025-07-01
Series:BioResources
Subjects:
antioxidative capacity
chemical characteristics
enzyme activity
fruit decay
gaba
preharvest
postharvest
physical characteristics
respiration rate
Online Access:https://ojs.bioresources.com/index.php/BRJ/article/view/24609
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items