Effect of 1-methylcyclopropene treatment on chilling injury, fatty acid and cell wall polysaccharide composition in loquat fruit

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 18, 2009, Pages 8439-8443

  Cao, Shifeng ^a,b   Zheng, Yonghua ^a   Wang, Kaituo ^a   Rui, Huaijin ^a   Tang, Shuangshuang ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

1 MCP; Cell wall polysaccharide; Chilling injury; Fatty acid; Loquat

Indexed keywords

1 METHYLCYCLOPROPENE; 1-METHYLCYCLOPROPENE; CYCLOPROPANE DERIVATIVE; FATTY ACID; PECTIN; POLYSACCHARIDE; WATER;

ARTICLE; CELL WALL; CHEMISTRY; COLD; DRUG EFFECT; FOOD PRESERVATION; FRUIT; LOQUAT; METHODOLOGY; ULTRASTRUCTURE;

CELL WALL; COLD TEMPERATURE; CYCLOPROPANES; ERIOBOTRYA; FATTY ACIDS; FOOD PRESERVATION; FRUIT; PECTINS; POLYSACCHARIDES; WATER;

ERIOBOTRYA JAPONICA;

EID: 70349327682     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902114y     Document Type: Article

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