Effects of esterified lactoferrin and lactoferrin on control of postharvest blue mold of apple fruit and their possible mechanisms of action

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 25, 2012, Pages 6432-6438

  Wang, Jie ^a   Shi, Xu Gen ^a   Wang, Hong Yan ^b   Xia, Xiao Ming ^a   Wang, Kai Yun ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

^b SHANDONG PEANUT RESEARCH INSTITUTE   (China)

Author keywords

apple fruit; blue mold; esterified lactoferrin; lactoferrin; physiological properties

Indexed keywords

APPLE FRUITS; BLUE MOLD; CHITINASES; FLUORESCENT MICROSCOPY; GERM TUBES; IN-VITRO; LACTOFERRIN; PENICILLIUM EXPANSUM; PHYSIOLOGICAL PROPERTIES; POSTHARVEST; PROPIDIUM IODIDE; SPORE GERMINATION;

CELL MEMBRANES; ENZYME ACTIVITY; ESTERS; SUGARS;

FRUITS;

CHITINASE; FUNGICIDE; LACTOFERRIN; PEROXIDASE; VEGETABLE PROTEIN;

ARTICLE; BIOLOGICAL PEST CONTROL; CHEMISTRY; DRUG EFFECT; ENZYME ACTIVATION; ENZYMOLOGY; ESTERIFICATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; MALUS; METABOLISM; MICROBIOLOGY; PENICILLIUM; PLANT DISEASE;

CHITINASE; ENZYME ACTIVATION; ESTERIFICATION; FRUIT; FUNGICIDES, INDUSTRIAL; LACTOFERRIN; MALUS; PENICILLIUM; PEROXIDASE; PEST CONTROL, BIOLOGICAL; PLANT DISEASES; PLANT PROTEINS;

MALUS X DOMESTICA; PENICILLIUM EXPANSUM;

EID: 84862859818     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300483v     Document Type: Article

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