Changes in metabolites and antioxidant activities of green ‘Hayward’ and gold ‘Haegeum’ kiwifruits during ripening with ethylene treatment-Reference-Cited by-同舟云学术

Changes in metabolites and antioxidant activities of green ‘Hayward’ and gold ‘Haegeum’ kiwifruits during ripening with ethylene treatment

Published:2022-08 Issue: Volume:384 Page:132490
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Choi Han Ryul,Baek Min Woo,Cheol Lee Hee,Jeong Cheon Soon,Tilahun Shimeles

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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2. Changes in fatty acid composition and electrolyte leakage of ‘Hayward’kiwifruit during storage at different temperatures;Antunes;Food Chemistry,2008

3. Preharvest Methyl Jasmonate Treatment Increased the Antioxidant Activity and Glucosinolate Contents of Hydroponically Grown Pak Choi;Baek;Antioxidants,2021

4. The effects of treatment with ethylene-producing tablets on the quality and storability of Banana (Musa sp.);Belew;Horticultural Science and Technology,2016

5. Nutritional indices for assessing fatty acids: A mini-review;Chen;International Journal of Molecular Sciences,2020

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