Effect of microbial biocontrol agents on alleviating oxidative damage of peach fruit subjected to fungal pathogen

International Journal of Food Microbiology

Volumn 126, Issue 1-2, 2008, Pages 153-158

  Xu, Xiangbin ^a,b   Qin, Guozheng ^a   Tian, Shiping ^a  

^a INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Antagonistic yeast; Antioxidant defense; Biocontrol; Peach fruits; Postharvest diseases; Protein carbonylation

Indexed keywords

1,3 BETA GLUCANASE; CATALASE; CHITINASE; PEROXIDASE; REACTIVE OXYGEN METABOLITE;

ARTICLE; BIOLOGICAL CONTROL AGENT; CANDIDA GUILLIERMONDII; CRYPTOCOCCUS LAURENTII; ENZYME ACTIVITY; FUNGAL VIRULENCE; FUNGUS; GENE EXPRESSION; INOCULATION; MICROORGANISM; MOLECULAR WEIGHT; MONILINIA FRUCTICOLA; NONHUMAN; NUCLEOTIDE SEQUENCE; OXIDATIVE STRESS; PEACH; PICHIA; PICHIA MEMBRANAEFACIENS; PROTEIN CARBONYLATION; RHODOTORULA GLUTINIS; YEAST;

ASCOMYCOTA; FOOD PRESERVATION; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PEST CONTROL, BIOLOGICAL; PROTEIN CARBONYLATION; PRUNUS; REACTIVE OXYGEN SPECIES; TIME FACTORS; YEASTS;

CRYPTOCOCCUS LAURENTII; MONILINIA FRUCTICOLA; PICHIA GUILLIERMONDII; PICHIA MEMBRANIFACIENS; PRUNUS PERSICA; RHODOTORULA GLUTINIS;

EID: 47949129176     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.05.019     Document Type: Article

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