Effect of gum arabic coating on antioxidative enzyme activities and quality of apricot ( Prunus armeniaca L.) fruit during ambient storage-Reference-Cited by-同舟云学术

Effect of gum arabic coating on antioxidative enzyme activities and quality of apricot ( Prunus armeniaca L.) fruit during ambient storage

Published:2021-02-19 Issue:4 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J. Food Biochem.

Author:

Ali Sajid¹^ORCID,Akbar Anjum Muhammad¹^ORCID,Nawaz Aamir¹,Naz Safina¹,Ejaz Shaghef¹^ORCID,Shahzad Saleem Muhammad¹,Tul‐Ain Haider Sakeena¹,Ul Hasan Mahmood²^ORCID

Affiliation:

1. Department of Horticulture Faculty of Agricultural Sciences and Technology Bahauddin Zakariya University Multan Pakistan

2. Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13656

Reference39 articles.

1. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent

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

3. Composite effect of propolis and gum arabic to control postharvest anthracnose and maintain quality of papaya during storage;Ali A.;International Journal of Agriculture and Biology,2014

4. Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage

5. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit

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