Postharvest chilling injury (PCI) is a major challenge in the horticulture industry, resulting in significant losses due to the perishable nature of fruits when stored at low temperatures. Chilling stress disrupts cellular homeostasis, induces oxidative damage, and alters membrane protein structures, which in turn hampers electron transport and adenosine triphosphate (ATP) production.
Study explores ATP’s role in postharvest chilling tolerance of fruits
