Darkening of sunscald on apples in storage is a non-enzymatic and non-oxidative process

Author:

Lurie S.,Pesis E.,Ben-Arie R.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference10 articles.

1. Sunburn on apples: preliminary results of an investigation conducted during the 1978/79 season;Bergh;Decid. Fruit Grower,1980

2. Nonenzymatic browning in dried apples during storage;Bolin;J. Food Sci.,1987

3. Quality and cell wall components of ‘Anna’ and ‘Granny Smith’ apples treated with heat, calcium and ethylene;Klein;J. Am. Soc. Hortic. Sci.,1990

4. Thiobarbituric acid reaction of aldehydes and oxidized lipids in glacial acetic acid;Kosugi;Lipids,1985

5. Effect of evaporative cooling on the growth, yield and fruit quality of apples;Kotze;Decid. Fruit Grower,1988

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