Chilling injury in pineapple fruit is related to mitochondrial antioxidative metabolism-Reference-Cited by-同舟云学术

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Chilling injury in pineapple fruit is related to mitochondrial antioxidative metabolism

Published:2020-12 Issue: Volume:170 Page:111330
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Nukuntornprakit Om-arun,Luengwilai Kietsuda,Siriphanich Jingtair

Funder

Postharvest Technology Innovation Center of the Postgraduate Education and Research Development Office

Royal Golden Jubilee Program of the Thailand Research Fund

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference44 articles.

1. Catalase in Vitro;Aebi;Methods Enzymol,1984

2. Official Methods of Analysis;AOAC,1995

3. The hydrophilic and lipophilic contribution to total antioxidant activity;Arnao;Food Chem,2001

4. Membrane integrity and oxidative properties of mitochondria isolated from imbibing pea seeds after priming or accelerated ageing;Benamar;Seed Sci Res,2003

5. Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay;Benzie;Anal Biochem,1996

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2. Role of enzymatic browning and calcium transporters in internal browning of pineapple fruit;Postharvest Biology and Technology;2024-12

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4. Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review;Food Chemistry: X;2024-03

5. Methyl salicylate-improved mitochondrial stability obstructed cell death activation in preventing visible chilling injury in sweet basil under cold storage;Postharvest Biology and Technology;2023-12

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