putrescine ( put ) increased 68 % in lemon ( citrus limon ( l. ) burm . f. cv bearss ) flavedo , 39 % in grapefruit ( c. paradisi macf . cv marsh ) flavedo , 49 % in grapefruit juice , and 149 % in pepper ( capsicum annuum l. cv early calwonder ) pericarp when fruits were stored at chilling temperatures .
C0440280
grapefruit
C0452456
grapefruit juice