Methyl Jasmonate Reduces Decay and Enhances Antioxidant Capacity in Chinese Bayberries
Author:
Affiliation:
1. College of Food Science and Technology, Nanjing Agricultural University, Weigang 1, Nanjing 210095, People’s Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf900914a
Reference37 articles.
1. Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and Stability
2. Bioactive components and antioxidant capacity of Chinese bayberry (Myrica rubra Sieb. and Zucc.) fruit in relation to fruit maturity and postharvest storage
3. Effect of High Oxygen Atmosphere Storage on Quality, Antioxidant Enzymes, and DPPH-Radical Scavenging Activity of Chinese Bayberry Fruit
4. BIOSYNTHESIS AND ACTION OF JASMONATES IN PLANTS
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