Fruit Cuticle Composition of a Melting and a Nonmelting Peach Cultivar-Reference-Cited by-同舟云学术

Fruit Cuticle Composition of a Melting and a Nonmelting Peach Cultivar

Published:2014-04-04 Issue:15 Volume:62 Page:3488-3495
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Belge Burcu¹,Llovera Montserrat¹,Comabella Eva¹,Graell Jordi¹,Lara Isabel¹

Affiliation:

1. Departament de Quı́mica, ‡Unitat de Postcollita-XaRTA, #Serveis Científico-Tècnics, and ⊥Departament de Tecnologia d’Aliments, Universitat de Lleida, Rovira Roure 191, 25198 Lleida, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5003528

Reference22 articles.

1. The fruit cuticle as a modulator of postharvest quality

2. New Insights into the Properties of Pubescent Surfaces: Peach Fruit as a Model

3. Changes in the Physico-chemical Properties of Peach Fruit Pectin during On-tree Ripening and Storage

4. Chilling injury in peach and nectarine

5. RHEOLOGY OF APPLE AND POTATO TISSUE AS AFFECTED BY CELL TURGOR PRESSURE

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