Effect of chilling on ethylene production in eggplant fruit

Food Chemistry

Volumn 92, Issue 1, 2005, Pages 63-69

  Concellón, Analía ^a   Añón, María C ^a   Chaves, Alicia R ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

ACC; ACC oxidase; Chilling; Eggplant fruit; Electrolyte leakage; Ethylene; MACC

Indexed keywords

1 (MALONYLAMINO)CYCLOPROPANE 1 CARBOXYLIC ACID; 1 AMINOCYCLOPROPANE 1 CARBOXYLIC ACID OXIDASE; 1 AMINOCYCLOPROPANECARBOXYLIC ACID; CARBOXYLIC ACID DERIVATIVE; ELECTROLYTE; ETHYLENE; OXIDOREDUCTASE; UNCLASSIFIED DRUG;

ARTICLE; AUBERGINE; BIOSYNTHESIS; CLIMACTERIUM; CONTROLLED STUDY; ENZYME ACTIVITY; FRUIT; HARVESTING; LOW TEMPERATURE; MEASUREMENT; MEMBRANE DAMAGE; NONHUMAN; STIMULATION; STORAGE TEMPERATURE; STRESS;

SOLANUM MELONGENA;

EID: 13844253979     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.048     Document Type: Article

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