Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage-Reference-Cited by-同舟云学术

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Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage

Published:2017-04 Issue: Volume:126 Page:1-14
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Huan Chen,Han Shuai,Jiang Li,An Xiujuan,Yu Mingliang,Xu Yin,Ma Ruijuan,Yu Zhifang

Funder

Innovation Project of Jiangsu Agricultural Science

Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference34 articles.

1. Postharvest heat treatment for mitigation of chilling injury in fruits and vegetables;Aghdam;Food Bioprocess Technol.,2013

2. Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Navel and Valencia oranges during cold quarantine;Bassal;Postharvest Biol. Technol.,2011

3. Inhibition of ethylene biosynthesis by antisense ACC oxidase RNA prevents chilling injury in Charentais cantaloupe melons;Ben-Amor;Plant Cell Environ.,1999

4. Cell wall metabolism during the development of chilling injury in cold-stored peach fruit: association of mealiness with arrested disassembly of cell wall pectins;Brummell;J. Exp. Bot.,2004

5. Heat treatment of peach fruit: modifications in the extracellular compartment and identification of novel extracellular proteins;Bustamante;Plant Physiol. Biochem.,2012

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