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The quality and physiological changes were determined in peach (Prunus persica L. cv. Jiubao) fruits in low temperature storage with or without methyl jasmonate (MeJA) treatment. Peach fruits stored for 3 weeks at 5°C and following 3d shelf life intervals at 20°C appeared chilling injury (CI) symptom, expressed as flesh browning. MeJA treatment decreased the CI index, which was possibly attributed...
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