Antioxidant Systems and Their Relationship with the Response of Pepper Fruits to Storage at 20 °C
Author:
Affiliation:
1. Department of Nutrition and Plant Physiology and Department of Food Technology, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Apdo. 164, 30100 Murcia, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf030052i
Reference52 articles.
1. Mechanisms for the generation of reactive oxygen species in plant defence – a broad perspective
2. Role of the Ascorbate-Glutathione Cycle of Mitochondria and Peroxisomes in the Senescence of Pea Leaves
3. Antioxidant Systems and O2 .−/H2O2 Production in the Apoplast of Pea Leaves. Its Relation with Salt-Induced Necrotic Lesions in Minor Veins
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