Jingyi Zhao
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Jingyi Zhao has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Haixin Sun
Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, China
1 shared publication - Haonan Han
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
1 shared publication - Jiangkuo Li
Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China
1 shared publication - Peng Zhang
Institute of Agricultural Products Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin, China
1 shared publication - Xuena Rang
Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
1 shared publication - Yaoyao Zhao
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China
1 shared publication
Latest Publications
- Open Access
Exogenous Gibberellic Acid Ameliorates Chilling Injury in Peach (Prunus persica L.) by Improving the Antioxidant System
Currently, several studies have demonstrated that cold stress can cause the accumulation of reactive oxygen species (ROS) in fruit. However, little is known about the roles of gibberellic acid (GA3) on the antioxidant system in the mitochondria of fruit. To explore the molecular basis of GA3 interference with the chilling tolerance of fruit, ‘Jinqiuhongmi’ peach fruit was treated with 0.1 mmol L−1 GA3 after harvest. Exogenous GA3 treatment relieved the chilling injury of postharvest peach fruit with a lower cold injury index and higher antioxidant level. In addition, GA3 delayed the senescence of peaches by reducing the firmness, respiratory action, and ethylene production. The antioxidant enzyme activities were elevated, including superoxide dismutase (SOD) and catalase (CAT). Moreover, GA3-treated peaches exhibited lower hydrogen peroxide (H2O2) and malondialdehyde (MDA) in comparison with the control. These results showed that the application of 0.1 mmol L−1 of GA3 enhanced the chilling resistance of peach fruit by regulating the antioxidant system.
Open AccessExogenous Gibberellic Acid Ameliorates Chilling Injury in Peach (Prunus persica L.) by Improving the Antioxidant System
Currently, several studies have demonstrated that cold stress can cause the accumulation of reactive oxygen species (ROS) in fruit. However, little is known about the roles of gibberellic acid (GA3) on the antioxidant system in the mitochondria of fruit. To explore the molecular basis of GA3 interference with the chilling tolerance of fruit, ‘Jinqiuhongmi’ peach fruit was treated with 0.1 mmol L−1 GA3 after harvest. Exogenous GA3 treatment relieved the chilling injury of postharvest peach fruit with a lower cold injury index and higher antioxidant level. In addition, GA3 delayed the senescence of peaches by reducing the firmness, respiratory action, and ethylene production. The antioxidant enzyme activities were elevated, including superoxide dismutase (SOD) and catalase (CAT). Moreover, GA3-treated peaches exhibited lower hydrogen peroxide (H2O2) and malondialdehyde (MDA) in comparison with the control. These results showed that the application of 0.1 mmol L−1 of GA3 enhanced the chilling resistance of peach fruit by regulating the antioxidant system.