Low temperature storage causes chilling injury in plum (Prunus domestica L.) fruits. Consequently, any treatments with beneficial effects against these symptoms would achieve attention. For this purpose, phenylalanine treatments were applied on 'Stanley' plum fruits. The main purpose of the present study is to investigate the influence of the exogenous application of phenylalanine on fruit quality, chilling tolerance, and antioxidant capacity of 'Stanley' plums during cold storage.

中文翻译：

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苯丙氨酸通过调节抗氧化系统和增强酚类化合物的积累来减轻李子采后冷害。

低温贮藏导致李子（Prunus domestica L.）果实冷害。因此，任何对这些症状有有益效果的治疗都会引起关注。为此，对'Stanley'李子果实进行苯丙氨酸处理。本研究的主要目的是研究外源应用苯丙氨酸对‘赤柱’李子冷藏期间果实品质、耐寒性和抗氧化能力的影响。