Pre-extraction Preparation (Fresh, Frozen, Freeze-Dried, or Acetone Powdered) and Long-Term Storage of Fruit and Vegetable Tissues: Effects on Antioxidant Enzyme Activity

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 8, 2004, Pages 2167-2173

  Lester, Gene E ^a   Hodges, D Mark ^b   Meyer, Robert D ^a   Munro, Kathleen D ^b  

^a KIKA DE LA GARZA SUBTROPICAL AGRICULTURAL RESEARCH CENTER   (United States)

^b Agriculture and Agri Food Canada ^*  (Canada)

Author keywords

Ascorbate peroxidase; Catalase; Chenopodiaceae; Cucumis melo L. inodorus group); Cucurbitaceae; Dehydroascorbate reductase; Glutathione reductase; Monodehydroascorbate reductase; Quaiacol peroxidase; Superoxide dismutase

Indexed keywords

ANTIOXIDANT; ASCORBATE PEROXIDASE; CATALASE; DEHYDROASCORBIC ACID REDUCTASE; GLUTATHIONE REDUCTASE;

ARTICLE; CANTALOUPE; ENZYME ACTIVITY; ENZYME ASSAY; EXTRACTION; FOOD STORAGE; FREEZING; FRUIT; SPINACH; VEGETABLE;

ANTIOXIDANTS; CATALASE; FOOD PRESERVATION; FREEZE DRYING; FREEZING; FRUIT; GLUTATHIONE REDUCTASE; NADH, NADPH OXIDOREDUCTASES; OXIDOREDUCTASES; PEROXIDASE; PEROXIDASES; PLANT EXTRACTS; POWDERS; SUPEROXIDE DISMUTASE; VEGETABLES;

AMARANTHACEAE; CUCUMIS; CUCUMIS MELO; CUCURBITACEAE; SPINACIA OLERACEA;

EID: 1842632317     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030713b     Document Type: Article

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