Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1458-1463

  Cao, Shifeng ^a   Zheng, Yonghua ^a   Wang, Kaituo ^a   Jin, Peng ^a   Rui, Huaijing ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant enzyme; Chilling injury; Fatty acids; Lipoxygenase; Loquat fruit; Methyl jasmonate

Indexed keywords

EID: 63049086978     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.082     Document Type: Article

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