Methyl jasmonate reduces decay and enhances antioxidant capacity in chinese bayberries

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 13, 2009, Pages 5809-5815

  Wang, Kaituo ^a   Jin, Peng ^a   Cao, Shifeng ^a   Shang, Haitao ^a   Yang, Zhenfeng ^a   Zheng, Yonghua ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant capacity; Chinese bayberry; Decay; Methyl jasmonate

Indexed keywords

ACETIC ACID DERIVATIVE; ANTHOCYANIN; ANTIOXIDANT; CYCLOPENTANE DERIVATIVE; FLAVONOID; JASMONIC ACID METHYL ESTER; OXYLIPIN; PHENOL DERIVATIVE; PHENYLALANINE AMMONIA LYASE; SCAVENGER;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; FRUIT; METABOLISM; METHODOLOGY; MYRICACEAE; PH; TIME;

ACETIC ACIDS; ANTHOCYANINS; ANTIOXIDANTS; CYCLOPENTANES; FLAVONOIDS; FOOD PRESERVATION; FREE RADICAL SCAVENGERS; FRUIT; HYDROGEN-ION CONCENTRATION; MYRICA; OXYLIPINS; PHENOLS; PHENYLALANINE AMMONIA-LYASE; TIME FACTORS;

BERBERIDACEAE; MORELLA;

EID: 67649852829     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900914a     Document Type: Article

References (37)

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