Effect of temperature on enzymatic and physiological factors related to chilling injury in carambola fruit (Averrhoa carambola L.)

Biochemical and Biophysical Research Communications

Volumn 287, Issue 4, 2001, Pages 846-851

  Pérez Tello, Guillermo O ^a   Silva Espinoza, Brenda A ^a   Vargas Arispuro, Irasema ^a   Briceño Torres, Blanca O ^a   Martinez Tellez, Miguel Angel ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Averrhoa carambola L; Carambola; Chilling injury; Cuticles; Ethylene; Exotic fruits; PAL; POD; PPO; Sugars

Indexed keywords

CARBON DIOXIDE; CATECHOL OXIDASE; ELECTROLYTE; ETHYLENE; FRUCTOSE; GLUCOSE; PEROXIDASE; PHENYLALANINE AMMONIA LYASE; SUCROSE;

ARTICLE; AVERRHOA CARAMBOLA; CHILL; CUTICLE; DESICCATION; ENZYME ACTIVITY; FRUIT; NONHUMAN; PHYSICAL CHEMISTRY; PHYSIOLOGY; PRIORITY JOURNAL; TEMPERATURE; WEIGHT REDUCTION;

AVERRHOA CARAMBOLA;

EID: 0035812701     PISSN: 0006291X     EISSN: None     Source Type: Journal    
DOI: 10.1006/bbrc.2001.5670     Document Type: Article

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