Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature-Reference-Cited by-同舟云学术

Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature

Published:2020-12-22 Issue:6 Volume:56 Page:2961-2972
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Kumar Naresh¹^ORCID,Tokas Jayanti¹^ORCID,Raghavendra Midathala¹^ORCID,Singal Hari R.¹

Affiliation:

1. Department of Biochemistry CCS Haryana Agricultural University Hisar India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14936

Reference61 articles.

1. Combination method of UV-B and UV-C prevents post-harvest decay and improves organoleptic quality of peach fruit

2. A SIMPLIFIED METHOD FOR ACCURATE DETERMINATION OF CELL WALL URONIDE CONTENT

3. Ethylene biosynthesis and action in tomato: a model for climacteric fruit ripening

4. Impact of salicylic acid on post-harvest physiology of horticultural crops

5. Effect of pre- and postharvest salicylic acid treatment on ethylene production, fungal decay and overall quality of Selva strawberry fruit

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Citral improves the quality of fresh Gastrodia elata by regulating cell wall metabolism and the phenylpropanoid pathway;Scientia Horticulturae;2024-11

2. Space electric field impacts on softening and cell wall modification of strawberry during cold storage;Postharvest Biology and Technology;2024-10

3. Pre-harvest treatments: A different insight into preservation of strawberries;Journal of Berry Research;2024-06-10

4. Monitoring storage characteristics of gray mold inoculated strawberries treated with limonene liposome and oxygen absorbers and prediction of sensory shelf‐life with UV‐VIS‐NIR reflectance;eFood;2024-06

5. Low oxygen concentration alleviates banana peel browning by inhibiting membrane lipid oxidation and polyphenol oxidase activity;International Journal of Food Science & Technology;2024-03-19