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Loquat fruit were pre-treated with 10μmol/l methyl jasmonate (MeJA) for 24h at 20°C, and then stored at 1°C for 35days to investigate the effect of MeJA treatment on chilling injury and changes in the antioxidant system. Loquat fruit developed chilling injury, manifested as increased fruit firmness, decreased extractable juice rate and internal browning during storage. These chilling injury symptoms...
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