Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life

Food Research International

Volumn 44, Issue 5, 2011, Pages 1299-1305

  Wu, Fuwang ^a   Zhang, Dandan ^a   Zhang, Haiyan ^a   Jiang, Guoqiang ^a   Su, Xinguo ^a   Qu, Hongxia ^a   Jiang, Yueming ^a   Duan, Xuewu ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Market life; Oxalic acid; Plum ripening; Postharvest storage

Indexed keywords

ANTHOCYANIN SYNTHESIS; BIOCHEMICAL RESPONSE; CHLOROPHYLL FLUORESCENCE; ETHYLENE PRODUCTION; FRUIT AND VEGETABLES; FRUIT FIRMNESS; IN-CONTROL; MARKET LIFE; OXALIC ACID; PECTIN METHYLESTERASE; PHENYLALANINE AMMONIA-LYASE; PLUM RIPENING; POLYETHYLENE BAGS; POLYGALACTURONASE; POST-HARVEST STORAGE; SHELF LIFE; SPECIFIC ACTIVITY;

AMINO ACIDS; ANTHOCYANINS; CHLOROPHYLL; ETHYLENE; FLUORESCENCE; PHYSIOLOGICAL MODELS; PLANTS (BOTANY);

FRUITS;

PRUNUS; PRUNUS DOMESTICA; PRUNUS SALICINA;

EID: 79957590841     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.12.027     Document Type: Article

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