Comparison of leaf susceptibility to enzymatic blackening in Protea neriifolia R. Br. and Leucospermum ‘Rachel’

Author:

Dai Jingwei,Paull Robert E.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference21 articles.

1. Source-sink relationship and Protea postharvest leaf blackening;Dai;J. Am. Soc. Hortic. Sci.,1995

2. Prevention of browning of leaves of Protea neriifolia R. Br.;Ferreira;Acta Hortic.,1983

3. Changes in polyphenoloxidase and other endogenous factors during ripening in some banana varieties;Jayaraman;J. Food Sci. Technol.,1987

4. Enzymatic browning in some banana varieties as related to polyphenoloxidase activity and other endogenous factors;Jayaraman;J. Food Sci. Technol.,1982

5. The role of photosynthesis and oxidative reactions in leaf blackening of Protea neriifolia R. Br. leaves;Jones;Sci. Hortic.,1992

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