The effect of postharvest calcium application on tissue calcium concentration, quality attributes, incidence of flesh browning and cell wall physicochemical aspects of peach fruits

Food Chemistry

Volumn 100, Issue 4, 2007, Pages 1385-1392

  Manganaris, G A ^a   Vasilakakis, M ^a   Diamantidis, G ^a   Mignani, I ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Calcium absorption; Cell wall; Chilling injury; Peach; Pectin; Postharvest dip

Indexed keywords

CALCIUM; CALCIUM CHLORIDE; CALCIUM DERIVATIVE; CALCIUM LACTATE; CALCIUM PROPIONATE; ENZYME; ETHYLENE; PECTIN; PECTINESTERASE; POLY GALACTURONASE; PROPIONIC ACID DERIVATIVE; UNCLASSIFIED DRUG; WATER;

ARTICLE; BIOSYNTHESIS; CALCIUM CELL LEVEL; CELL WALL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRYOPRESERVATION; ENZYME ACTIVITY; FOOD QUALITY; FOOD STORAGE; FRACTIONATION; FRUIT (STRUCTURE); GLYCATION; IMMERSION; NONHUMAN; PEACH; PHYSICAL CHEMISTRY; PHYTOTOXICITY; PLANT CELL; PLANT CHILLING INJURY; PLANT TISSUE; POSTHARVEST PERIOD; PROTEIN ANALYSIS; QUALITATIVE ANALYSIS; SOLUBILITY; SURFACE PROPERTY; SYMPTOM; WATER IMMERSION;

PRUNUS PERSICA;

EID: 33746557521     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.036     Document Type: Article

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