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Keeping in mind to reduce chilling injury and retain quality; pomegranate (Punica granatum L., cv. Mridula) fruits were treated with putrescine, carnauba wax and putrescine+carnauba wax prior to cold storage at 2°C. Before analyzing physical, physiological and biochemical parameters fruits were subjected to post cold storage exposure at 20°C for 3 days. Untreated fruits developed rapidly chilling...
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