Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O2-Reference-Cited by-同舟云学术

Effects of High CO2 Levels on Fermentation, Peroxidation, and Cellular Water Stress in Fragaria vesca Stored at Low Temperature in Conditions of Unlimited O2

Published:2015-01-17 Issue:3 Volume:63 Page:761-768
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Blanch Maria,Rosales Raquel,Mateos Raquel,Perez-Gago María B.¹,Sanchez-Ballesta Maria T.,Escribano María I.,Merodio Carmen

Affiliation:

1. Postharvest Technology Center, Valencian Institute of Agricultural Research (IVIA), Valencia, Spain

Funder

Consejo Superior de Investigaciones Científicas

Ministerio de Ciencia e Innovación

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf505715s

Reference45 articles.

1. Effect of combinations of hot water dips, biological control and controlled atmospheres for control of gray mold on harvested strawberries

2. Fermentative Metabolism and Organic Acid Concentrations in Fruit of Selected Strawberry Cultivars with Different Tolerances to Carbon Dioxide

3. The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration

4. HPLC-MS Analysis of Proanthocyanidin Oligomers and Other Phenolics in 15 Strawberry Cultivars

5. Nutritional and Nutraceutical Quality of Strawberries in Relation to Harvest Time and Crop Conditions

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