Involvement of enzymatic browning and peroxidase activity as resistance mechanisms in 'Golden Delicious' apples

Acta Horticulturae

Volumn 682, Issue , 2005, Pages 2041-2048

  Valentines, M C ^a   Vilaplana, R ^a   Usall, J ^a   Larrigaudiere C ^a  

^a IRTA   (Spain)

Author keywords

Enzymatic browning; Penicillium expansum; Peroxidase; Polyphenol oxidase

Indexed keywords

EID: 45949085147     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2005.682.277     Document Type: Conference Paper

References (10)

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9. Torres, R., Valentines, M. C., Usall, J., Viñas, I. and Larrigaudière, C. 2003. Possible involvement of hydrogen peroxide in the development of resistance mechanims in 'Golden Delicious' apple fruit. Postharvest Biol. Technol. 27:235-242.
10. Vámos-Vigyázó, L., Schuster-Gajzágó, I., Nádudvari-Márkus, V., Hámori-Szabó, J. and Sass, P. 1985. Changes in the polyphenol - polyphenol oxidase complex of apples during ripening and storage. Part I: Variations related to cultivar, year and date of picking. Chem. Mikrobiol. Technol. Lebensm. 9:37-47. Agraria y Alimentaria