https://www.selleckchem.com/products/CHIR-258.html
Cold temperature is a common method to store peach after harvest. While long-term cold storage leads to the occurrence of chilling injury and loss of volatile organic compounds (VOCs) after transferring peach to shelf life. Nitric oxide (NO) treatment has been proven to alleviate peach chilling injury. However, the effect of NO treatment on peach VOCs during cold storage plus shelf life is still unknown. In this study, 10 μL L-1 NO was used to fumigate peach before 4 °C cold storage. After cold storage for 21 days, peach were transferr
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