Effects of heat treatment on internal browning andmembrane fatty acid in loquat fruit in response to chilling stress

Journal of the Science of Food and Agriculture

Volumn 90, Issue 9, 2010, Pages 1557-1561

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

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Chilling stress; Fatty acid; Heat treatment; Internal browning; Loquat fruit

Indexed keywords

ELECTROLYTE; FATTY ACID; LIPOXYGENASE; MALONALDEHYDE; PHOSPHOLIPASE D;

ARTICLE; CHEMISTRY; COLD; ENZYMOLOGY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; GAS CHROMATOGRAPHY; GLYCATION; HEAT; LOQUAT; METABOLISM; METHODOLOGY; TIME; ERIOBOTRYA; PROCEDURES;

COLD TEMPERATURE; ELECTROLYTES; ERIOBOTRYA; FATTY ACIDS; FLAME IONIZATION; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; LIPOXYGENASE; MAILLARD REACTION; MALONDIALDEHYDE; PHOSPHOLIPASE D; TIME FACTORS;

ERIOBOTRYA JAPONICA;

EID: 77954371522     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3993     Document Type: Article

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