Evidence supporting the involvement of MHO in the formation of superficial scald in ‘Dangshansuli’ pears

Author:

Hui Wei,Niu Junpeng,Xu Xiaoyan,Guan Junfeng

Funder

National Agriculture Science and Technology Achievements Transformation Projects

National Industrial Technology Innovation System Item

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference50 articles.

1. Autoxidation of α-farnesene;Anet;Aust. J. Chem.,1969

2. Superficial scald, a functional disorder of stored apples. IX. Effect of maturity and ventilation;Anet;J. Sci. Food Agric.,1972

3. 1-Methylcyclopropene interactions with diphenylamine on diphenylamine degradation α-farnesene and conjugated trienol concentrations, and polyphenol oxidase and peroxidase activities in apple fruit;Arquiza;J. Agric. Food Chem.,2005

4. Asanda Mditshwa, Olaniyi A. Fawole, Filicity Vries, Kobus Van Der Merwe, Elke Crouch, Umezuruike Linus Opara. (2016). Classification of ‘Granny Smith’ apples with different levels of superficial scald severity based on targeted metabolites and discriminant analysis. J. Appl. Bot. Food Quality 89, 49–55.

5. A modified hypothesis on the role of conjugated trienes in superficial scald develop-ment on stored apples;Du;J. Am. Soc. Hortic. Sci.,1993

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