Maturity and cooling rate affects browning, polyphenol oxidase activity and gene expression of 'Yali' pears during storage

Postharvest Biology and Technology

Volumn 85, Issue , 2013, Pages 39-44

  Yan, Shijie ^a   Li, Ling ^a   He, Lihua ^b   Liang, Liya ^a   Li, Xiaodan ^a  

^a TIANJIN AGRICULTURAL UNIVERSITY   (China)

^b SHIHEZI UNIVERSITY   (China)

Author keywords

Browning; Isozyme; Pear; Polyphenol oxidase; PPO gene

Indexed keywords

PYRUS; PYRUS X BRETSCHNEIDERI;

EID: 84878869303     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2013.04.016     Document Type: Article

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