Plant Process and Function

en Enhancing shelf life and antioxidant capacity in nectarine fruit with threonine under low temperature Enhancing shelf life and antioxidant capacity in nectarine fruit with threonine under low temperature تنظیم کننده های رشد گیاهی Plant Growth Regulators كاربردي Applicable <div dir="ltr">Chilling injury limits the storage life of nectarine fruit at low temperatures. Therefore, increasing the resistance to chilling injury will provide long-term maintenance of nectarine fruit at low temperatures. In this research, the effect of threonine at 250 and 500 µM on chilling injury and fruit quality of nectarine during storage at 1°C with 95% relative humidity for 30 days was studied. The measured traits included chilling injury, hydrogen peroxide, lipid peroxidation, TSS, organic acids, antioxidant capacity and antioxidant enzyme activity. The results showed that chilling injury decreased hydrogen peroxide production and lipid peroxidation in treated fruits with threonine compared to control during storage. The amount of organic acids, TSS, antioxidant capacity and activity of antioxidant enzymes in treated fruits increased until the end of storage. In general, the 500 µM threonine had the most significant effect on maintaining the quality of nectarine fruits during storage.</div> Chilling injury limits the storage life of nectarine fruit at low temperatures. Therefore, increasing the resistance to chilling injury will provide long-term maintenance of nectarine fruit at low temperatures. In this research, the effect of threonine at 250 and 500 µM on chilling injury and fruit quality of nectarine during storage at 1°C with 95% relative humidity for 30 days was studied. The measured traits included chilling injury, hydrogen peroxide, lipid peroxidation, TSS, organic acids, antioxidant capacity and antioxidant enzyme activity. The results showed that chilling injury decreased hydrogen peroxide production and lipid peroxidation in treated fruits with threonine compared to control during storage. The amount of organic acids, TSS, antioxidant capacity and activity of antioxidant enzymes in treated fruits increased until the end of storage. In general, the 500 µM threonine had the most significant effect on maintaining the quality of nectarine fruits during storage. Amino Acid, Decay, Quality, Storage, Stress Amino Acid, Decay, Quality, Storage, Stress 21 28 http://jispp.iut.ac.ir/browse.php?a_code=A-10-792-6&slc_lang=en&sid=1 Sheida Ghazanfari Sheida Ghazanfari shghazanfari75@yahoo.com No Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran Zahra Pakkish Zahra Pakkish zpakkish@uk.ac.ir Yes Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran Soheila Mohammadreazakhani Soheila Mohammadreazakhani smohammadrezakhani@yahoo.com No Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran