The effect of MAP on quality and browning of cold-stored plum fruits

Journal of Food, Agriculture and Environment

Volumn 8, Issue 2, 2010, Pages 113-116

  Guan, JunFeng ^a   Dou, ShiJuan ^b  

^a INSTITUTE OF CEREAL AND OIL CROPS   (China)

^b AGRICULTURAL UNIVERSITY OF HEBEI   (China)

Author keywords

Active oxygen metabolism; Browning; MAP storage; Phenolics; Plum fruits

Indexed keywords

ANTHOCYANIN; MALONALDEHYDE; MEMBRANE LIPID; OXIDOREDUCTASE; PHENOL DERIVATIVE; POLYVINYLCHLORIDE; RESIN; SUPEROXIDE; SUPEROXIDE DISMUTASE;

ARTICLE; CRYOPRESERVATION; ENZYME ACTIVITY; FOOD COLOR; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; LIPID PEROXIDATION; METABOLISM; MODIFIED ATMOSPHERE PACKAGING; NONHUMAN; PLUM;

PRUNUS DOMESTICA;

EID: 77952871029     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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