Effect of methyl jasmonate in combination with ethanol treatment on postharvest decay and antioxidant capacity in Chinese bayberries

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9597-9604

  Wang, Kaituo ^a,b   Jin, Peng ^a   Shang, Haitao ^a   Zheng, Yonghua ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b CHONGQING THREE GORGES UNIVERSITY   (China)

Author keywords

antioxidant capacity; Chinese bayberries; ethanol; decay; methyl jasmonate

Indexed keywords

ADDITIVE EFFECTS; ANTIOXIDANT CAPACITY; CHINESE BAYBERRIES; COMBINED TREATMENT; ETHANOL TREATMENT; FRUIT QUALITY; GERM TUBES; GREEN MOLDS; IN-VITRO; METHYL JASMONATE; NATURAL DECAY; PENICILLIUM CITRINUM; PHENOLIC COMPOUNDS; POSTHARVEST; REDUCING POWER; SCAVENGING ACTIVITIES; SPORE GERMINATION; SUPEROXIDES; TOTAL PHENOLICS;

DECAY (ORGANIC); ETHANOL; MOLDS; OXYGEN; PHENOLS;

AGRICULTURAL PRODUCTS;

ACETIC ACID DERIVATIVE; ALCOHOL; ANTIOXIDANT; CYCLOPENTANE DERIVATIVE; JASMONIC ACID METHYL ESTER; OXYLIPIN;

ARTICLE; METABOLISM; MYRICACEAE;

ACETIC ACIDS; ANTIOXIDANTS; CYCLOPENTANES; ETHANOL; MYRICA; OXYLIPINS;

BERBERIDACEAE; PENICILLIUM CITRINUM;

EID: 77956251054     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1013567     Document Type: Article

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