Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage-Reference-Cited by-同舟云学术

Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage

Published:2020-05-16 Issue:7 Volume:8 Page:3380-3388
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Shao Yuanzhi¹,Jiang Zitao²,Zeng Jiaoke²,Li Wen²^ORCID,Dong Yu³^ORCID

Affiliation:

1. College of Life Science and Medicine Hainan University Haikou China

2. College of Horticulture Hainan University Haikou China

3. Department of Horticulture Mid‐Columbia Agricultural Research and Extension Center Oregon State University Hood River OR USA

Funder

Project of Key Research and Development of Hainan Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1617

Reference41 articles.

1. Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

2. REACTIVE OXYGEN SPECIES: Metabolism, Oxidative Stress, and Signal Transduction

3. A SPECTROPHOTOMETRIC METHOD FOR MEASURING THE BREAKDOWN OF HYDROGEN PEROXIDE BY CATALASE

4. Antioxidant activities and contents of free, esterified and insoluble-bound phenolics in 14 subtropical fruit leaves collected from the south of China

5. Effects of 1-MCP on fruit quality and core browning in ‘Yali’ pear during cold storage

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