Maintaining quality of litchi fruit with acidified calcium sulfate

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 15, 2010, Pages 8658-8666

  Wang, Chien Y ^a   Chen, Hangjun ^a,b   Jin, Peng ^a,c   Gao, Haiyan ^a,b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

^c NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

anthocyanins; antioxidant enzymes; flavonoids; Litchi chinensis; pericarp browning; phenolics

Indexed keywords

ANTHOCYANIN CONTENT; ANTIOXIDANT ENZYME; ASCORBATE PEROXIDASE; ASCORBATE-GLUTATHIONE CYCLE; CALCIUM SULFATE; CYANIDIN; DEHYDROASCORBATE REDUCTASE; DOSE-DEPENDENT MANNER; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; INTERNAL QUALITY; LITCHI CHINENSIS; LITCHI FRUIT; MONODEHYDROASCORBATE REDUCTASE; OUTER SHELLS; PERICARP BROWNING; PHENOLICS; POLYPHENOL OXIDASE; RADICAL SCAVENGING ACTIVITY; SOLUBLE SOLIDS CONTENT;

CATALYSTS; DRIERS (MATERIALS); ENZYMES; FATTY ACIDS; FRUITS; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY); SUGARS;

ANTHOCYANINS;

CALCIUM SULFATE; FOOD PRESERVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD PRESERVATION; FRUIT; LYCHEE; METHODOLOGY; QUALITY CONTROL; TEMPERATURE;

CALCIUM SULFATE; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; LITCHI; PLANT EXTRACTS; QUALITY CONTROL; TEMPERATURE;

LITCHI CHINENSIS;

EID: 77955704398     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100607e     Document Type: Article

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