Salicylic acid improves the salinity tolerance of Medicago sativa in symbiosis with Sinorhizobium meliloti by preventing nitrogen fixation inhibition

Francisco Palma, Miguel López‐Gómez, Noel A. Tejera, +1

Plant Science

BiologyEngineeringBiotic StressMedicago SativaPlant-microbe Interaction +9

Cell wall metabolism and chilling injury during postharvest cold storage in zucchini fruit

F. Carvajal, Francisco Palma, Manuel Jamilena, +1

Postharvest Biology and Technology

PhysiologyZucchini FruitChilling InjuryRipeningPost-harvest Physiology +4

Exogenous γ-aminobutyric acid treatment improves the cold tolerance of zucchini fruit during postharvest storage

Francisco Palma, F. Carvajal, Raquel Jiménez-Muñoz, +3

Plant Physiology and Biochemistry

NutritionCold ToleranceFood PreservationZucchini FruitRipening +7

Effect of putrescine application on maintenance of zucchini fruit quality during cold storage: Contribution of GABA shunt and other related nitrogen metabolites

Francisco Palma, F. Carvajal, José María Ramos, +2

Postharvest Biology and Technology

NutritionShelf LifeGaba ShuntAgricultural EconomicsRipening +6

Unravelling the role of abscisic acid in chilling tolerance of zucchini during postharvest cold storage

F. Carvajal, Francisco Palma, Raquel Jiménez-Muñoz, +3

Postharvest Biology and Technology

Abscisic AcidPostharvest Cold StorageRipeningPost-harvest PhysiologyFood Storage +1

Preconditioning treatment induces chilling tolerance in zucchini fruit improving different physiological mechanisms against cold injury

F. Carvajal, Francisco Palma, Manuel Jamilena, +1

Annals of Applied Biology

Plant StressBiochemistryMedicinePhysiologyDifferent Physiological Mechanisms +11

Combined effect of salicylic acid and salinity on some antioxidant activities, oxidative stress and metabolite accumulation in Phaseolus vulgaris

Francisco Palma, Carmen Lluch, Carmen Iribarne, +2

Plant Growth Regulation

BiochemistryMedicineAntioxidant ActivitiesPhytochemicalMetabolomics +5

Pre-storage nitric oxide treatment enhances chilling tolerance of zucchini fruit (Cucurbita pepo L.) by S-nitrosylation of proteins and modulation of the antioxidant response

Raquel Jiménez-Muñoz, Francisco Palma, F. Carvajal, +5

Postharvest Biology and Technology

BiochemistryPhysiologyAntioxidant ResponseZucchini FruitRipening +4

Changes in carbohydrate content in zucchini fruit (Cucurbita pepo L.) under low temperature stress

Francisco Palma, F. Carvajal, Carmen Lluch, +2

Plant Science

Low Temperature StressZucchini FruitRipeningPost-harvest PhysiologyFood Quality +2

Putrescine treatment increases the antioxidant response and carbohydrate content in zucchini fruit stored at low temperature

Francisco Palma, F. Carvajal, Manuel Jamilena, +1

Postharvest Biology and Technology

BiochemistryFood PreservationPutrescine TreatmentAntioxidant ResponseZucchini Fruit +5