Effect of 1-Methylcyclopropene on Superficial Scald Associated with Ethylene Production, α-Farnesene Catabolism, and Antioxidant System of Over-Mature ‘d’Anjou’ Pears After Long-Term Storage

Food and Bioprocess Technology

Volumn 11, Issue 9, 2018, Pages 1775-1786

  Zhi, Huanhuan ^a   Dong, Yu ^b  

^a ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

1 Methylcyclopropene; Antioxidant system; Over mature; Pyrus communis L; Superficial scald

Indexed keywords

ANTIOXIDANTS; ENZYMES; ETHYLENE; FOOD STORAGE; LIPIDS; ORCHARDS; PLANTS (BOTANY);

1-METHYLCYCLOPROPENE; ANTIOXIDANT SYSTEMS; OVER-MATURE; PYRUS COMMUNIS L; SUPERFICIAL SCALD;

FRUITS;

EID: 85049552974     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-018-2141-2     Document Type: Article

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