Calcium applications throughout fruit development enhance olive quality, oil yield, and antioxidant compounds' content-Reference-Cited by-同舟云学术

Calcium applications throughout fruit development enhance olive quality, oil yield, and antioxidant compounds' content

Published:2020-09-23 Issue:5 Volume:101 Page:1944-1952
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Morales‐Sillero Ana¹,Lodolini Enrico María²,Suárez María Paz¹,Navarrete Víctor³,Jiménez María Rocío¹,Casanova Laura¹,Gregori Luca⁴,Rallo Pilar¹,Martín‐Vertedor Daniel³^ORCID

Affiliation:

1. Department of Agroforestry Sciences, ETSIA University of Seville Seville Spain

2. Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics Rome Italy

3. Technological Institute of Food and Agriculture. Junta of Extremadura Badajoz Spain

4. Department of Agricultural, Food and Environmental Sciences Polytechnic University of Marche Ancona Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10810

Reference36 articles.

1. PRE- AND POSTHARVEST CALCIUM TREATMENT OF APPLE FRUIT AND ITS EFFECT ON QUALITY

2. Fruit Calcium: Transport and Physiology

3. Preharvest sprays and their effects on the postharvest quality of fruit;Lara I;Stewart Postharvest Review,2013

4. Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

5. The effect of preharvest calcium sprays on quality attributes, physicochemical aspects of cell wall components and susceptibility to brown rot of peach fruits (Prunus persica L. cv. Andross)

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