Use of nitric oxide for ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere-Reference-Cited by-同舟云学术

Use of nitric oxide for ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere

Published:2022-07-19 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Gularte Paulo Sérgio¹^ORCID,Steffens Cristiano André¹^ORCID,Cerezer Bernardo²,Miqueloto Tiago¹,da Silva Janaiana Catarina¹,Heinzen Angélica Schmitz¹^ORCID,Amarante Cassandro Vidal Talamini¹

Affiliation:

1. Department of Plant Sciences, Postharvest Research Center Center for Agrovetinary Sciences, University of Santa Catarina State Lages Brazil

2. Department of Plant Sciences, Postharvest Research Center Federal Institute of Santa Catarina São Miguel do Oeste Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina

Universidade do Estado de Santa Catarina

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16926

Reference49 articles.

1. Postharvest gum Arabic and salicylic acid dipping affect quality and biochemical changes of ‘Grand Nain’ bananas during shelf life

2. Characterizing fruit ripening in plantain and Cavendish bananas: A proteomics approach

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