Pre-extraction Preparation (Fresh, Frozen, Freeze-Dried, or Acetone Powdered) and Long-Term Storage of Fruit and Vegetable Tissues: Effects on Antioxidant Enzyme Activity-Reference-Cited by-同舟云学术

Pre-extraction Preparation (Fresh, Frozen, Freeze-Dried, or Acetone Powdered) and Long-Term Storage of Fruit and Vegetable Tissues: Effects on Antioxidant Enzyme Activity

Published:2004-03-17 Issue:8 Volume:52 Page:2167-2173
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lester Gene E.¹,Hodges D. Mark¹,Meyer Robert D.¹,Munro Kathleen D.¹

Affiliation:

1. Kika de la Garza Subtropical Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Building 200, 2413 East Highway 83, Weslaco, Texas 78596, and Atlantic Food and Horticulture Research Centre, Agriculture and Agri-Food Canada, 32 Main Street, Kentville, Nova Scotia B4N 1J5, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030713b

Reference21 articles.

1. High levels of antioxidant enzymes correlate with delayed senescence in nonnetted muskmelon fruits

2. The effects of ethylene, depressed oxygen and elevated carbon dioxide on antioxidant profiles of senescing spinach leaves

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