Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

Food Research International

Volumn 44, Issue 7, 2011, Pages 1905-1911

  Duan, Xuewu ^a   Liu, Ting ^a   Zhang, Dandan ^a   Su, Xinguo ^a   Lin, Hetong ^b   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

Author keywords

Antioxidant; High oxygen; Litchi fruit; Pericarp browning

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT ENZYME; FREE RADICAL SCAVENGING; FREE RADICAL SCAVENGING ACTIVITY; HIGH OXYGEN; HYDROXYL RADICALS; LINEAR RELATIONSHIPS; LIPID PEROXIDATION; LIPID PEROXIDES; LITCHI FRUIT; MEMBRANE INTEGRITY; MEMBRANE PERMEABILITY; METHANOL EXTRACT; PERICARP BROWNING; PHENOLIC COMPOUNDS; PURE OXYGEN; REACTIVE OXYGEN SPECIES; REDUCING POWER; STORAGE TIME; SUPEROXIDE ANIONS; SUPEROXIDE DISMUTASES; SUPEROXIDE PRODUCTION; SUPEROXIDES;

ANTHOCYANINS; ENZYME ACTIVITY; FREE RADICALS; FRUITS; METHANOL; OXIDATION; PHENOLS;

OXYGEN;

LITCHI CHINENSIS;

EID: 79959939885     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.027     Document Type: Article

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