Effects of reactive oxygen species on cellular wall disassembly of banana fruit during ripening

Food Chemistry

Volumn 109, Issue 2, 2008, Pages 319-324

  Cheng, Guiping ^a,e   Duan, Xuewu ^a   Shi, John ^b   Lu, Wangjin ^c   Luo, Yunbo ^d   Jiang, Weibo ^d   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^d CHINA AGRICULTURAL UNIVERSITY   (China)

^e UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Banana; Cellular wall disassembly; Fruit; Polysaccharides; Reactive oxygen species

Indexed keywords

ALCOHOL; CARBOHYDRATE DERIVATIVE; HYDROGEN PEROXIDE; HYDROXYL RADICAL; POLYSACCHARIDE; REACTIVE OXYGEN METABOLITE; SCAVENGER; SUPEROXIDE; URONIC ACID;

ARTICLE; BANANA; CELL WALL; DEGRADATION; ESTERIFICATION; FRUIT RIPENING; GEL PERMEATION CHROMATOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; SOLUBILIZATION;

EID: 39749196057     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.041     Document Type: Article

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