Limiting the deterioration of mango fruit during storage at room temperature by oxalate treatment

Food Chemistry

Volumn 130, Issue 2, 2012, Pages 279-285

  Zheng, Xiaolin ^a   Ye, Libin ^a   Jiang, Tianjia ^a   Jing, Guoxin ^a   Li, Jianrong ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Mango fruit; Oxalate; POD; Postharvest deterioration; PPO; Storage; Total phenols

Indexed keywords

MANGO FRUIT; OXALATE; POD; POSTHARVEST; TOTAL PHENOLS;

AMINO ACIDS; DETERIORATION; ELECTRIC RESISTANCE; PHENOLS; PHYSIOLOGY; PLANTS (BOTANY); POTASSIUM; PRINCIPAL COMPONENT ANALYSIS;

FRUITS;

AMMONIUM OXALATE; CATECHOL OXIDASE; OXALATE POTASSIUM; OXALIC ACID; PEROXIDASE; PHENOL; PHENYLALANINE AMMONIA LYASE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVATION; ENZYME ACTIVITY; FRUIT RIPENING; MANGO; NONHUMAN; POSTHARVEST DECAY; ROOM TEMPERATURE; SHELF LIFE; STORAGE TEMPERATURE;

MANGIFERA INDICA;

EID: 80052271186     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.035     Document Type: Article

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