Effect of high oxygen atmosphere storage on quality, antioxidant enzymes, and DPPH-radical scavenging activity of Chinese bayberry fruit

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 1, 2009, Pages 176-181

  Yang, Zhenfeng ^a,b   Zheng, Yonghua ^a   Cao, Shifeng ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b ZHEJIANG WANLI UNIVERSITY   (China)

Author keywords

Antioxidant activity; Antioxidant enzymes; Chinese bayberry; Fruit decay; High O2 atmosphere

Indexed keywords

MORELLA;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CATALASE; MALONALDEHYDE; OXYGEN; PEROXIDASE; PICRIC ACID; SCAVENGER;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; FRUIT; METHODOLOGY; MYRICACEAE;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; CATALASE; FOOD PRESERVATION; FREE RADICAL SCAVENGERS; FRUIT; MALONDIALDEHYDE; MYRICA; OXYGEN; PEROXIDASE; PICRATES;

EID: 59849087131     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803007j     Document Type: Article

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