Effect of sunlight-exposure on antioxidants and antioxidant enzyme activities in ‘d’Anjou’ pear in relation to superficial scald development-Reference-Cited by-同舟云学术

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Effect of sunlight-exposure on antioxidants and antioxidant enzyme activities in ‘d’Anjou’ pear in relation to superficial scald development

Published:2016-11 Issue: Volume:210 Page:18-25
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Jing,Xie Xingbin,Shen Xiang,Wang Yan

Funder

Columbia Gorge Fruit Growers Association

NW Fresh Pear Research Committees

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Catalase in vitro;Aebi;Methods in Enzymology,1984

2. Antioxidant enzyme activities in apple varieties and resistance to superficial scald development;Ahn;Food Research International,2007

3. Ascorbate free radical reductase: A key enzyme of the ascorbic acid system;Arrigoni;FEBS Letters,1981

4. Flavonoid and chlorogenic acid levels in apple fruit: Characterization of variation;Awad;Scientia Horticulturae,2000

5. Relationships of antioxidants in apple peel to changes in α-farnesene and conjugated trienes during storage, and to superficial scald development after storage;Barden;Postharvest Biology and Technology,1994

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