Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit

Postharvest Biology and Technology

Volumn 124, Issue , 2017, Pages 1-7

  Li, Xiaoan ^a   Long, Qinghong ^a   Gao, Fan ^a   Han, Cong ^a   Jin, Peng ^a   Zheng, Yonghua ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Cutting styles; Pitaya fruit; Quality; Reactive oxygen species

Indexed keywords

EID: 84988913363     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2016.09.009     Document Type: Article

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