Relationship between volatiles and antioxidant compounds in scald on ‘Alexander Lucas’ pear in different postharvest conditions-Reference-Cited by-同舟云学术

Relationship between volatiles and antioxidant compounds in scald on ‘Alexander Lucas’ pear in different postharvest conditions

Published:2024 Issue: Volume:83 Page:
ISSN:1678-4499
Container-title:Bragantia
language:
Short-container-title:Bragantia

Author:

Hendges Marcos Vinícius¹^ORCID,Steffens Cristiano André²^ORCID,Amarante Cassandro Vidal Talamini do²^ORCID,Vidrih Rajko³^ORCID,Zlatic Emil³^ORCID,Balkees Basem⁴^ORCID,Kittemann Dominikus⁵^ORCID,Neuwald Daniel Alexandre⁶^ORCID

Affiliation:

1. Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso do Sul, Brazil

2. Universidade do Estado de Santa Catarina, Brazil

3. University of Ljubljana, Slovenia

4. Lake of Constance Research Centre for Fruit Cultivation, Germany

5. Weihenstephan-Triesdorf University of Applied Sciences, Germany

6. Lake of Constance Research Centre for Fruit Cultivation, Germany; University of Hohenheim, Germany

Publisher

FapUNIFESP (SciELO)

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0006-87052024000105401&tlng=en

Reference32 articles.

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3. Effect of temperature and 1-Methylciclopropene on the storability of ‘Alexander Lucas’ pear;Balkees B;Revista Caatinga,2022

4. Untargeted metabolomics investigation of volatile compounds involved in the development of apple superficial scald by PTR-ToF–MS;Farneti B;Metabolomics,2015

5. Inhibition of ethylene-induced α-farnesene synthase gene AFS1 expression in ‘d’Anjou’ pears with 1-MCP reduces synthesis andoxidation of α-farnesene and delays development of superficial scald;Gapper N. E;Postharvest Biology and Technology,2006