Mode of action of hot-water dip in reducing decay of lemon fruit

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 1, 2001, Pages 107-113

  Nafussi, Beatrice ^a   Ben Yehoshua, Shimshon ^a   Rodov, Victor ^a   Peretz, Jacob ^a   Ozer, Betul Kamer ^a,b   D'Hallewin, Guy ^a,c  

^a VOLCANI CENTER   (Israel)

^b EGE UNIVERSITY   (Turkey)

^c CNR   (Italy)

Author keywords

Defense mechanisms; Ethanol extractable aldehydes; Hot water dip; Lignin; Scoparone; Scopoletin; Wound gum

Indexed keywords

ALCOHOL; ALDEHYDE; CITRAL; HOT WATER; LIGNIN; PHYTOALEXINS; PLANT EXTRACT; SCOPARONE; SCOPOLETIN; TERPENE; WATER;

AGRICULTURE; ARTICLE; CITRUS FRUIT; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD QUALITY; FOOD SAFETY; HEAT; LEMON; MOULD; NONHUMAN; PENICILLIUM; PENICILLIUM DIGITATUM; WATER IMMERSION;

ALDEHYDES; CITRUS; FOOD PRESERVATION; HEAT; LIGNIN; MONOTERPENES; PENICILLIUM; PLANT EXTRACTS; TERPENES; WATER;

CITRUS; CITRUS LIMON; PENICILLIUM; PENICILLIUM DIGITATUM;

EID: 0035133384     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000700n     Document Type: Article

References (4)

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