The effect of postharvest calcium application in hydro-cooling water on tissue calcium content, biochemical changes, and quality attributes of sweet cherry fruit

Food Chemistry

Volumn 160, Issue , 2014, Pages 22-30

  Wang, Yan ^a   Xie, Xingbin ^a   Long, Lynn E ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Calcium content; Lipid peroxidation; Nutritional quality; Senescence; Storage shipping quality; Sweet cherry

Indexed keywords

CALCIUM CHLORIDE; COOLING WATER; FRUITS; LIPIDS; OXIDATIVE STRESS; TISSUE;

CALCIUM CONTENT; LIPID PEROXIDATION; NUTRITIONAL QUALITIES; SENESCENCE; SWEET CHERRIES;

CALCIUM;

ANTHOCYANIN; ASCORBIC ACID; CALCIUM CHLORIDE; COOLING WATER; ETHYLENE; MEMBRANE LIPID; PHENOL DERIVATIVE; CALCIUM; ETHYLENE DERIVATIVE; WATER;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BIOCHEMISTRY; BREATHING RATE; CONTROLLED STUDY; CULTIVAR; DEGRADATION; FOOD QUALITY; FOOD STORAGE; FRUIT FIRMNESS; PEROXIDATION; PHYSIOLOGY; PLANT BROWNING; POSTHARVEST DECAY; POSTHARVEST PERIOD; SHIPPING; SWEET CHERRY; TISSUE LEVEL; TITRIMETRY; BIOSYNTHESIS; CHEMISTRY; FRUIT; PRUNUS;

CALCIUM; CALCIUM CHLORIDE; ETHYLENES; FOOD STORAGE; FRUIT; PRUNUS; WATER;

EID: 84898063860     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.073     Document Type: Article

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