Cell wall and metabolite composition of sweet cherry fruits from two cultivars with contrasting susceptibility to surface pitting during storage-Reference-Cited by-同舟云学术

Cell wall and metabolite composition of sweet cherry fruits from two cultivars with contrasting susceptibility to surface pitting during storage

Published:2021-04 Issue: Volume:342 Page:128307
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fuentealba Claudia^ORCID,Ejsmentewicz Troy,Campos-Vargas Reinaldo^ORCID,Saa Sebastian,Aliaga Oscar,Chirinos Rosana,Campos David^ORCID,Pedreschi Romina

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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3. Primary metabolism in fresh fruits;Brizzolara;Frontiers in Plant Sciences,2020

4. Bujdosó, G., & Hrotkó, H. (2017). Cherry production. In J. Quero-García, A. Lezzoni, J. Pulawska, & G. Lang (Eds.), Cherries: botany, production and uses. (pp. 1–13). CABI eBooks.

5. Phenolic metabolism and lignin synthesis in damaged pericarp of mangosteen fruit after impact;Bunsiri;Postharvest Biology and Technology,2003

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1. Quality changes of two sweet cherry cultivars with different susceptibility to cracking during the storage;Horticulture, Environment, and Biotechnology;2024-01-18

2. Metabolomics Reveals Specific Metabolic Changes in Sweet Cherries (Prunus avium L.) Subjected to Postharvest Treatment with Melatonin after Mechanical Stress;Horticulturae;2023-08-18

3. Cell wall disassembly, metabolome and transcriptome analysis in sweet cherry fruit with induced surface pitting;Postharvest Biology and Technology;2023-04

4. Methods for quality evaluation of sweet cherry;Journal of the Science of Food and Agriculture;2022-08-15

5. Rapid quality determination of cherry fruit (Prunus spp.) using artificial olfactory technique as combined with non-linear data extraction model;International Journal of Food Properties;2022-08-07