Effects of hydrogen sulphide on quality and antioxidant capacity of mulberry fruit

International Journal of Food Science and Technology

Volumn 49, Issue 2, 2014, Pages 399-409

  Hu, Huali ^a,b   Shen, Wenbiao ^a   Li, Pengxia ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Hydrogen sulphide; Mulberry fruit; Postharvest quality; Storage

Indexed keywords

ANTHOCYANIN CONTENT; ANTIOXIDANT CAPACITY; ANTIOXIDANT ENZYME; EFFECT OF HYDROGEN; POSTHARVEST QUALITY; SOLUBLE PROTEINS; SUPEROXIDE ANIONS; TITRATABLE ACIDITY;

AMINO ACIDS; ANTHOCYANINS; ENERGY STORAGE; FRUITS; FUMIGATION; HYDROGEN SULFIDE; OXYGEN;

PLANTS (BOTANY);

EID: 84892446751     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12313     Document Type: Article

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