Physiological and biochemical responses in peach fruit to oxalic acid treatment during storage at room temperature

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 156-162

  Zheng, Xiaolin ^a,b   Tian, Shiping ^a   Meng, Xianghong ^a   Li, Boqiang ^a  

^a INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^b LINGNAN NORMAL UNIVERSITY   (China)

Author keywords

Antioxidant enzymes; Oxalic acid; Peach fruit; PPO; Ripening; Storage

Indexed keywords

ANTIOXIDANT; ASCORBATE PEROXIDASE; CATALASE; CATECHOL OXIDASE; HYDROGEN PEROXIDE; LIPOXYGENASE; MALONALDEHYDE; OXALIC ACID; PEROXIDASE; SUPEROXIDE DISMUTASE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DISEASE RESISTANCE; ENZYME ACTIVITY; ENZYME ASSAY; FRUIT; FRUIT RIPENING; FRUIT STORAGE; LIPID PEROXIDATION; NONHUMAN; PEACH; ROOM TEMPERATURE;

PRUNUS PERSICA;

EID: 34147116149     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.015     Document Type: Article

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