Peroxidase Activity and Superficial Scald Development in Apple Fruit

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 24, 2003, Pages 7182-7186

  Fernández Trujillo, J Pablo ^a,c   Nock, Jacqueline F ^a   Kupferman, Eugene M ^b   Brown, Susan K ^a   Watkins, Christopher B ^a  

^a Department of Obstetrics Gynecology   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Antioxidant enzymes; Apple; Cold storage; Crabapple; Cultivars; Malus x domestica; Peroxidase; Superficial scald

Indexed keywords

PEROXIDASE;

APPLE; ARTICLE; CONTROLLED STUDY; CORRELATION ANALYSIS; ENZYME ACTIVITY; ENZYME ASSAY; FOOD FREEZING; FRUIT; HARVEST; NONHUMAN; PLANT DISEASE; PLANT TISSUE; PREDICTION; PROGENY; SCALD; SPECIES DIFFERENCE; SURFACE PROPERTY;

COLD; FOOD PRESERVATION; FRUIT; MALUS; PEROXIDASE; QUALITY CONTROL; SPECIES SPECIFICITY; TIME FACTORS;

MALUS; MALUS X DOMESTICA;

EID: 0242691733     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034079d     Document Type: Article

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