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The effect of brassinolide (BR) on chilling injury of green bell pepper fruit was investigated. BR at the concentrations of 5, 10 and 15μM effectively reduced chilling injury of pepper fruit during 18-day storage at 3°C, and BR at 15μM showed the best effect. BR treatment also reduced the electrolyte leakage and malondialdehyde content of pepper fruit during storage. Results of physiological response...
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