Effect of sunlight-exposure on antioxidants and antioxidant enzyme activities in 'd'Anjou' pear in relation to superficial scald development

Food Chemistry

Volumn 210, Issue , 2016, Pages 18-25

  Zhao, Jing ^a,b   Xie, Xingbin ^c   Shen, Xiang ^b   Wang, Yan ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b SHANDONG AGRICULTURAL UNIVERSITY   (China)

^c ANHUI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant enzymes; Antioxidants; Conjugated trienols; Pyrus communis; Sunlight exposure; Superficial scald; Farnesene

Indexed keywords

COLD STORAGE; ENZYMES; FOOD STORAGE; FRUITS;

ANTIOXIDANT ENZYME; CONJUGATED TRIENOLS; FARNESENE; PYRUS COMMUNIS; SUNLIGHT EXPOSURE; SUPERFICIAL SCALD;

ANTIOXIDANTS;

ALPHA FARNESENE; ANTHOCYANIN; ANTIOXIDANT; ASCORBATE PEROXIDASE; DEHYDROASCORBIC ACID REDUCTASE; ETHYLENE; FLAVONOID; GLUTATHIONE REDUCTASE; MONODEHYDROASCORBATE REDUCTASE; POLYPHENOL; SUPEROXIDE DISMUTASE; TERPENOID; UNCLASSIFIED DRUG; ALPHA-FARNESENE; SESQUITERPENE;

ARTICLE; BIOCHEMICAL ANALYSIS; CONTROLLED STUDY; CRYOPRESERVATION; ENZYME ACTIVITY; FRUIT STORAGE; MATURITY; NONHUMAN; OXIDATION; PEAR; POSTHARVEST PERIOD; SCALD; SUN EXPOSURE; SUNLIGHT; SUPERFICIAL SCALD; CHEMISTRY; FOOD PRESERVATION; OXIDATION REDUCTION REACTION; PROCEDURES; PYRUS;

ANTIOXIDANTS; FOOD PRESERVATION; OXIDATION-REDUCTION; PYRUS; SESQUITERPENES; SUNLIGHT;

EID: 84964598964     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.045     Document Type: Article

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