Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water-Reference-Cited by-同舟云学术

Antioxidant enzymatic changes in bell pepper fruit associated with chilling injury tolerance induced by hot water

Published:2021-10-17 Issue:11 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Gabriela López‐Angulo¹,Gerardo López‐Velázquez Jordi¹,Odín Vega‐García Misael¹^ORCID,Denisse Bojórquez‐Acosta Wendy²,Francisco Delgado‐Vargas¹^ORCID,Elena Ayón‐Reyna Lidia¹,Edith López‐López Martha¹^ORCID

Affiliation:

1. Posgrado en Ciencia y Tecnología de Alimentos Facultad de Ciencias Químico Biológicas Universidad Autónoma de Sinaloa Culiacán Sinaloa México

2. Licenciatura en Ingeniería Bioquímica de la Facultad de Ciencias Químico Biológicas Universidad Autónoma de Sinaloa Cd. Universitaria Culiacán Sinaloa México

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13966

Reference40 articles.

1. Rapid Peroxyl Radical Scavenging Capacity (PSC) Assay for Assessing both Hydrophilic and Lipophilic Antioxidants

2. Application of a hydrothermal-calcium chloride treatment to inhibit postharvest anthracnose development in papaya

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. Hot water treatment to alleviate chilling injury and enhance ascorbate-glutathione cycle in sweet pepper fruit during postharvest cold storage

5. A unique rapid hot water treatment to improve storage quality of sweet pepper

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