Effect of production system and inhibitory potential of aroma volatiles on polyphenol oxidase and peroxidase activity in tomatoes
Author:
Affiliation:
1. Vegetable and Fruit Improvement Center, Department of Horticultural Sciences Texas A&M University College Station TX USA
2. Department of Horticultural Sciences, Texas A&M Agrilife Research and Extension Center Weslaco TX USA
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10644
Reference39 articles.
1. Carotenoids in fresh and processed tomato (Solanum lycopersicum) fruits protect cells from oxidative stress injury
2. Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits
3. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit
4. Characterization of a Tomato Polyphenol Oxidase and Its Role in Browning and Lycopene Content
5. Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit
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