Effect of Ethrel and 1-methylcyclopropene (1-MCP) on antioxidants in mango (Mangifera indica var. Dashehari) during fruit ripening

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 951-956

  Singh, Rupinder ^a   Dwivedi, Upendra N ^a  

^a UNIVERSITY OF LUCKNOW   (India)

Author keywords

1 MCP; Antioxidant enzymes; Ethrel; Fruit ripening; Mangifera indica var. Dashehari; Oxidative stress

Indexed keywords

1 METHYLCYCLOPROPENE; ANTIOXIDANT; ASCORBATE PEROXIDASE; CATALASE; ETHEPHON; FOOD PRESERVATIVE; GUAIACOL PEROXIDASE; HYDROGEN PEROXIDE; SUPEROXIDE DISMUTASE;

ARTICLE; ENZYME ACTIVITY; FRUIT RIPENING; LIPID PEROXIDATION; MANGO; OXIDATIVE STRESS;

MANGIFERA INDICA;

EID: 46749126489     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.011     Document Type: Article

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