Physiological effects of melatonin on polyphenols, phenolic compounds, organic acids and some quality properties of peach fruit during cold storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02199-7.pdf
Reference70 articles.
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3. P. Tonutti, C. Bonghi, B. Ruperti, G.B. Tornielli, A. Ramina, Ethylene evolution and 1-ami-nocyclopropane-1-carboxylate oxidase gene expression during early development and ripening of peach fruit. J. Am. Soc. Hortic. Sci. 122, 642–647 (1997)
4. H. Gao, Z.M. Lu, Y. Yang, D.N. Wang, T. Yang, M.M. Cao, W. Cao, Melatonin treatment reduces chilling injury in peach fruit through its regulation of membrane fatty acid contents and phenolic metabolism. Food Chem. 245, 659–666 (2017)
5. F. Wang, X. Zhang, Q. Yang, Q. Zhao, Exogenous melatonin delays postharvest fruit senescence and maintains the quality of sweet cherries. Food Chem. 301, 125311 (2019)
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