Enhanced resistance of jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit against postharvest Alternaria rot by β-aminobutyric acid dipping

Considerable losses of jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit caused by Alternaria rot often occurred during storage. In order to evaluate effects of β-aminobutyric acid (BABA) on the infection on jujubes by Alternaria alternata, the fruit were dipped in BABA solutions and then inoculated with the pathogen. Results showed that BABA dipping at concentrations of 0.5, 1.0 and 2.0 g L−1 significantly (P