Pre- and post-harvest salicylic acid treatments alleviate internal browning and maintain quality of winter pineapple fruit

Scientia Horticulturae

Volumn 130, Issue 1, 2011, Pages 97-101

  Lu, Xinhua ^a   Sun, Dequan ^a   Li, Yunhe ^a   Shi, Wenqi ^a   Sun, Guangming ^a  

^a INSTITUTE OF TROPICAL BIOSCIENCE AND BIOTECHNOLOGY   (China)

Author keywords

Internal browning; Pineapple fruit; Quality; Salicylic acid

Indexed keywords

ACIDITY; AMMONIA; ASCORBIC ACID; ENZYME ACTIVITY; FRUIT; FUNCTIONAL MORPHOLOGY; HARVESTING; PHENOL; SALICYLIC ACID; WINTER;

ANANAS COMOSUS;

EID: 79961173503     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2011.06.017     Document Type: Article

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