Inhibitory effects of propyl gallate on browning and its relationship to active oxygen metabolism in pericarp of harvested longan fruit-Reference-Cited by-同舟云学术

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Inhibitory effects of propyl gallate on browning and its relationship to active oxygen metabolism in pericarp of harvested longan fruit

Published:2015-03 Issue:2 Volume:60 Page:1122-1128
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Lin Yifen,Lin Yixiong,Lin Hetong,Zhang Shen,Chen Yihui,Shi John

Funder

National Natural Science Foundation of China

Doctoral Program of Higher Education of China

Natural Science Foundation of Fujian Province

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Effects of fruit dipping in hydrochloric acid then rinsing in water on fruit decay and browning of longan fruit;Apai;Crop Protection,2010

2. MeJA regulates enzymes involved in ascorbic acid and glutathione metabolism and improves chilling tolerance in loquat fruit;Cai;Postharvest Biology and Technology,2011

3. Phomopsis longanae Chi-induced pericarp browning and disease development of harvested longan fruit in association with energy status;Chen;Postharvest Biology and Technology,2014

4. Physiological response of loquat fruit to different storage conditions and its storability;Ding;Postharvest Biology and Technology,2006

5. Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism;Duan;Food Chemistry,2007

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