Photosensitization mediated retention of nutritional quality of banana during its postharvest storage-Reference-Cited by-同舟云学术

Photosensitization mediated retention of nutritional quality of banana during its postharvest storage

Published:2022-01-12 Issue:3 Volume:97 Page:361-375
ISSN:1462-0316
Container-title:The Journal of Horticultural Science and Biotechnology
language:en
Short-container-title:The Journal of Horticultural Science and Biotechnology

Author:

More Sayali¹^ORCID,Rao T. V. Ramana²^ORCID

Affiliation:

1. Department of Biosciences, Sardar Patel University, Vallabh Vidyanagar, India

2. Division of Food Technology, Department of Chemical Engineering, VIGNAN’s Foundation for Science, Technology & Research (Deemed to be University), Guntur, INDIA

Funder

The authors have no funding to report

Publisher

Informa UK Limited

Subject

Horticulture,Genetics

Link

https://www.tandfonline.com/doi/pdf/10.1080/14620316.2021.1997099

Reference79 articles.

1. Melatonin treatment maintains nutraceutical properties of pomegranate fruits during cold storage

2. Exogenous application of phytosulfokine α (PSKα) delays senescence in broccoli florets during cold storage by ensuring intracellular ATP availability and avoiding intracellular ROS accumulation

3. Postharvest chitosan , trans -resveratrol and glycine betaine dipping affect quality, antioxidant compounds, free radical scavenging capacity and enzymes activities of ‘Sukkari’ bananas during shelf life

4. Postharvest gum Arabic and salicylic acid dipping affect quality and biochemical changes of ‘Grand Nain’ bananas during shelf life

5. Production, application and health effects of banana pulp and peel flour in the food industry

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Phenyllactic acid treatment for controlling anthracnose disease (Colletotrichum musae) and preserving banana fruit quality during storage;Physiological and Molecular Plant Pathology;2024-01

2. A comprehensive review of impacts of ozone treatment on textural properties in different food products;Trends in Food Science & Technology;2022-09