Membrane deterioration, enzymatic browning and oxidative stress in fresh fruits of three litchi cultivars during six-day storage

Scientia Horticulturae

Volumn 148, Issue , 2012, Pages 97-103

  Sun, Jian ^a,b   Li, Changbao ^a   Nagendra Prasad, K ^c   You, Xiangrong ^a   Li, Li ^a   Liao, Fen ^a   Peng, Hongxiang ^a   He, Xuemei ^a   Li, Zhichun ^a   Zhang, Yayuan ^a  

^a NATIONAL ENGINEERING RESEARCH CENTER FOR NON FOOD BIOREFINERY   (China)

^b Guangxi Crop Genetic Improvement Laboratory   (China)

^c MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Enzymatic browning; Litchi; Membrane deterioration; Oxidative stress; Storability differences

Indexed keywords

BIOCHEMISTRY; COMPARATIVE STUDY; CULTIVAR; DISEASE INCIDENCE; ELECTROLYTE; ENZYME ACTIVITY; EVERGREEN TREE; FOOD STORAGE; FRUIT; HORTICULTURE; MEMBRANE; OXYGEN; SENESCENCE;

LITCHI CHINENSIS;

EID: 84867747348     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2012.09.023     Document Type: Article

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