Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

• DOI: 10.3389/fpls.2024.1529127
• Publication Date: 2024-12-20T05:11:05Z
• Authors: Chaoqi Zhang; Yunfan Wang; Mengxin Wang; Yanhui Kong; Xiulian Li; Danliangmin Song; Xiangquan Zeng; Yanqing Yang; Xinguang Fan; Hansheng Gong
• Keywords: antifungal ability; cherry; 0404 agricultural biotechnology; aroma; PLA; Plant culture; antioxidant capacity; Plant Science; 04 agricultural and veterinary sciences; SB1-1110

Sweet cherries (