Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage-Reference-Cited by-同舟云学术

Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage

Published:2019-10-09 Issue:12 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Sangprayoon Preyanuch¹²,Supapvanich Suriyan²³,Youryon Pannipa⁴,Wongs‐Aree Chalermchai¹²,Boonyaritthongchai Panida¹²^ORCID

Affiliation:

1. Postharvest Technology Program, School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand

2. Postharvest Innovation Center‐KMUTT Bangkok Thailand

3. Department of Agricultural Education Faculty of Industrial Education and Technology King Mongkut's Institute of Technology Ladkrabang Ladkrabang Thailand

4. Department of Agricultural Technology Prince of Chomphon Campus King Mongkut's Institute of Technology Ladkrabang Chomphon Thailand

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13059

Reference46 articles.

1. Storage study of pineapple (Ananas comosus cv. Sarawak) with special emphasis on blackheart disorder;Abdullah H.;MARDI Research Bulletin,1986

2. Physiological and biochemical mechanisms regulating chilling tolerance in fruits and vegetables under postharvest salicylates and jasmonates treatments

3. Methyl Jasmonate and Salicylic Acid Induced Oxidative Stress and Accumulation of Phenolics in Panax ginseng Bioreactor Root Suspension Cultures

4. Changes in red pepper antioxidants as affected by UV‐C treatments and storage at chilling temperatures;Andrade Cuvi M. J.;Food Sci. Technol,2011

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