Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 964-970

  Sayyari, Mohammad ^a,c   Babalar, Mesbah ^b   Kalantari, Siamak ^b   Martínez Romero, Domingo ^a   Guillén, Fabián ^a   Serrano, María ^a   Valero, Daniel ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b UNIVERSITY OF TEHRAN   (Iran)

^c ILAM UNIVERSITY   (Iran)

Author keywords

Anthocyanins; Phenolics: Antioxidant activity; Punica granatum L.; Quality

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; CHILLING INJURY; CHILLING TEMPERATURES; ELECTROLYTE LEAKAGE; FRUIT CONSUMPTION; HEALTH BENEFITS; IN-CONTROL; METHYL JASMONATE; METHYL SALICYLATE; PHENOLICS; POST-HARVEST STORAGE; POSTHARVEST; PUNICA GRANATUM L.; QUALITY; STORAGE TIME; TOTAL PHENOLICS;

ANTHOCYANINS; FRUITS; PHENOLS;

PLANTS (BOTANY);

ANTHOCYANIN; ELECTROLYTE; JASMONIC ACID METHYL ESTER; PHENOL; SALICYLIC ACID METHYL ESTER;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; HARVEST PERIOD; PLANT BROWNING; PLANT CHILLING INJURY; POMEGRANATE; SEED STORAGE; VAPOR;

LYTHRACEAE; PUNICA GRANATUM;

EID: 77956616997     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.036     Document Type: Article

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