LED irradiation delays the postharvest senescence of garland chrysanthemum (Chrysanthemum carinatum Schousb.)-Reference-Cited by-同舟云学术

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LED irradiation delays the postharvest senescence of garland chrysanthemum (Chrysanthemum carinatum Schousb.)

Published:2019-07-27 Issue:4 Volume:13 Page:3005-3014
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Zhou Fuhui,Gu Sitong,Zuo Jinhua,Gao Lipu,Wang Qing,Jiang Aili

Funder

National Key R & D Program of China

China Agriculture Research System Project

Young Investigator Fund of Beijing Academy of Agricultural and Forestry Sciences

special innovation ability construction fund of Beijing Academy of Agricultural and Forestry Sciences

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-019-00221-5.pdf

Reference53 articles.

1. P.P. Alvarez-Castellanos, C.D. Bishop, M.J. Pascual-Villalobos, Antifungal activity of the essential oil of flowerheads of garland chrysanthemum (Chrysanthemum coronarium) against agricultural pathogens. Phytochemistry 57(1), 99–102 (2001)

2. M. Kawaradani, K. Taguchi, K. Okada, Y. Hirooka, T. Sato, Seedling rot of garland chrysanthemum caused by Gibellulopsis chrysanthemi and ecological characters of the causal fungus. J. Gen. Plant Pathol. 79(5), 346–349 (2013)

3. Liu, X., Zhou, B., Yang, H., Li, Y., Yang, Q., Lu, Y., Gao, Y. (2018). Sequencing and analysis of Chrysanthemum carinatum Schousb and Kalimeris indica. The complete chloroplast genomes reveal two inversions and rbcL as barcoding of the vegetable. Molecules, 23(6), 1358–1380.

4. C.H. Zheng, T.H. Kim, K.H. Kim, H.L. Yong, H.J. Lee, Characterization of potent aroma compounds in Chrysanthemum coronarium, L. (garland) using aroma extract dilution analysis. Flavour Fragr. J. 19(5), 401–405 (2010)

5. Y. Chuda, M. Suzuki, A. Tadahiro Nagata, T. Tsushida, Contents and cooking loss of three quinic acid derivatives from garland (Chrysanthemum coronarium L.). J. Agric. Food Chem. 46(4), 1437–1439 (1998)

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