Alleviation of chilling injury and browning of postharvest bamboo shoot by salicylic acid treatment

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 456-461

  Luo, Zisheng ^a   Wu, Xiang ^a   Xie, Yan ^a   Chen, Chun ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Bamboo shoot; Browning; Chilling injury; Polyamine; Salicylic acid

Indexed keywords

BROWNING; BROWNING INDEX; CHILLING INJURY; DISEASE INCIDENCE; ELECTROLYTE LEAKAGE; MALONDIALDEHYDE; PHENYLALANINE AMMONIA-LYASE; POLYAMINES; POLYPHENOL OXIDASE; POSTHARVEST; SALICYLIC ACIDS; SPERMIDINE; TOTAL PHENOLIC CONTENT;

ALDEHYDES; AMINO ACIDS; COLD STORAGE; DISEASE CONTROL; PHENOLS; PRINCIPAL COMPONENT ANALYSIS;

BAMBOO;

CATECHOL OXIDASE; MALONALDEHYDE; PEROXIDASE; PHENOL DERIVATIVE; PHENYLALANINE AMMONIA LYASE; POLYAMINE; PUTRESCINE; SALICYLIC ACID; SPERMIDINE;

ARTICLE; BAMBOO SHOOT; CRYOPRESERVATION; NONHUMAN; PLANT; PLANT BROWNING; PLANT CHILLING INJURY; POSTHARVEST PERIOD;

EID: 80054942797     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.007     Document Type: Article

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