Hydrogen peroxide is correlated with browning in peach fruit stored at low temperature

Frontiers of Chemical Engineering in China

Volumn 3, Issue 4, 2009, Pages 363-374

  Ding, Zhansheng ^a,b   Tian, Shiping ^a   Meng, Xianghong ^a   Xu, Yong ^a  

^a INSTITUTE OF BOTANY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Browning; Chilling; Hydrogen peroxide; Membrane; Peach (Prunus persica L.)

Indexed keywords

EID: 73149103653     PISSN: 16737369     EISSN: 16737474     Source Type: Journal    
DOI: 10.1007/s11705-009-0246-x     Document Type: Article

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