Treatment with exogenous salicylic acid maintains quality, increases bioactive compounds, and enhances the antioxidant capacity of fresh goji (Lycium barbarum L.) fruit during storage-Reference-Cited by-同舟云学术

Treatment with exogenous salicylic acid maintains quality, increases bioactive compounds, and enhances the antioxidant capacity of fresh goji (Lycium barbarum L.) fruit during storage

Published:2021-04 Issue: Volume:140 Page:110837
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Huaiyu,Ma Zhongmei,Wang Junjie,Wang Peng,Lu Danyou,Deng Shufang,Lei Haolin,Gao Yunfei,Tao Yuanyuan

Funder

Scientific Research Foundation of Higher Education Institutions of Ningxia

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. Effect of pre-and postharvest salicylic acid treatment on ethylene production, fungal decay and overall quality of Selva strawberry fruit;Babalar;Food Chemistry,2007

5. Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry (Lycium barbarum);Ban;International Journal of Food Science and Technology,2015

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2. Metabolic Profiling and Molecular Mechanisms Underlying Melatonin-Induced Secondary Metabolism of Postharvest Goji Berry (Lycium barbarum L.);Foods;2023-11-29

3. Exogenous melatonin activates the antioxidant system and maintains postharvest organoleptic quality in Hami melon (Cucumis. melo var. inodorus Jacq.);Frontiers in Plant Science;2023-10-30

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