Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit-Reference-Cited by-同舟云学术

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Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit

Published:2019-11 Issue: Volume:299 Page:125116
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Huanhuan,Liu Wei,Liu Shuai,Liu Changhong,Zheng Lei

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’ pear;Abreu;Postharvest Biology and Technology,2003

2. Melatonin treatment attenuates postharvest decay and maintains nutritional quality of strawberry fruits (Fragaria × anannasa cv. Selva) by enhancing GABA shunt activity;Aghdam;Food Chemistry,2017

3. Employing exogenous melatonin applying confers chilling tolerance in tomato fruits by upregulating ZAT2/6/12 giving rise to promoting endogenous polyamines, proline, and nitric oxide accumulation by triggering arginine pathway activity;Aghdam;Food Chemistry,2019

4. Extension of fresh-cut “Blanquilla” pear (Pyrus communis L.) shelf-life by 1-MCP treatment after harvest;Arias;Postharvest Biology & Technology,2009

5. The effects of modified atmosphere packaging on core browning and the expression patterns of PPO and PAL genes in ‘Yali’ pears during cold storage;Cheng;LWT-Food Science and Technology,2015

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1. Physiological, metabolome, and transcriptome analysis revealed the effect of ethyl 3-amino-3-thioxopropanoate on the browning of fresh-cut banana during storage;Postharvest Biology and Technology;2024-12

2. α-Lipoic acid treatment regulates enzymatic browning and nutritional quality of fresh-cut pear fruit by affecting phenolic and carbohydrate metabolism;Food Chemistry;2024-11

3. Combination of light quality and melatonin regulates the quality in mustard sprouts;Food Chemistry: X;2024-10

4. The protective effects of oleic acid-enriched xanthan edible coating on cold injury and quality attributes of sapodilla fruit;New Zealand Journal of Crop and Horticultural Science;2024-09-04

5. Selection and breeding of six early-maturing high-quality pear cultivars and analysis of fruit quality;Acta Horticulturae;2024-08

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