Suppression of Chlorophyll Breakdown and Quality Changes by Hot Water Treatment of ‘Pichit 1’ Lime (<i>Citrus aurantifolia</i> Swingle) Fruit-Reference-Cited by-同舟云学术

Suppression of Chlorophyll Breakdown and Quality Changes by Hot Water Treatment of ‘Pichit 1’ Lime (Citrus aurantifolia Swingle) Fruit

Published:2019 Issue:4 Volume:88 Page:541-547
ISSN:2189-0102
Container-title:The Horticulture Journal
language:en
Short-container-title:Hortic J

Author:

Kaewsuksaeng Samak¹,Nomura Masahiro²,Shigyo Masayoshi²,Yamauchi Naoki²

Affiliation:

1. Department of Plant Science, Faculty of Technology and Community Development, Thaksin University, Phatthalung campus

2. Graduate School of Science and Technology for Innovation, Yamaguchi University

Publisher

Japanese Society for Horticultural Science

Subject

Horticulture,Plant Science

Link

https://www.jstage.jst.go.jp/article/hortj/88/4/88_UTD-065/_pdf

Reference29 articles.

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2. Büchert, A. M., P. M. Civello and G. A. Martínez. 2010. Effect of hot air, UV-C, white light and modified atmosphere treatments on expression of chlorophyll degrading genes in postharvest broccoli (Brassica oleracea L.) florets. Sci. Hortic. 127: 214–219.

3. Costa, M. L., P. M. Civello, A. R. Chaves and G. A. Martinez. 2006. Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads. J. Sci. Food Agric. 86: 1125–1131.

4. Eskin, K. and L. Harris. 1981. High-performance liquid chromatography of etioplast pigment in red kidney bean leaves. Photochem. Photobiol. 33: 131–133.

5. Funamoto, Y., N. Yamauchi, T. Shigenaga and M. Shigyo. 2002. Effects of heat treatment on chlorophyll degradation enzymes in stored broccoli (Brassica oleracea L.). Postharvest Biol. Technol. 24: 163–170.

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