Effects of exogenous ascorbic acid and ferulic acid on the yellowing of fresh-cut Chinese water chestnut-Reference-Cited by-同舟云学术

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Effects of exogenous ascorbic acid and ferulic acid on the yellowing of fresh-cut Chinese water chestnut

Published:2019-02 Issue: Volume:148 Page:15-21
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Song Mubo,Wu Shujie,Shuai Liang,Duan Zhenhua,Chen Zhenlin,Shang Feifei,Fang Fang

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangxi

Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University

Special Fund for Distinguished Experts in Guangxi

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference53 articles.

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2. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chem.,2008

3. Kinetic and thermodynamic aspects of the chain-breaking antioxidant activity of ascorbic acid derivatives in non-aqueous media;Amorati;Org. Biomol. Chem.,2011

4. Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction;Arias;J. Food Sci.,2007

5. Foliar application of l-phenylalanine and ferulic acids to pea plants: induced phenylalanine ammonia lyase activity and resistance against Erysiphe pisi;Bahadur;Arch. Phytopathol. Plant Protect.,2012

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4. Ascorbic Acid: Potential Antioxidant Counteracts Leaf Senescence by Alleviating Oxidative Stress in Bergenia ciliata (Haw.) Sternb;Proceedings of the National Academy of Sciences, India Section B: Biological Sciences;2024-06-13

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