Maintaining postharvest quality of cold stored ‘Hass’ avocados by altering the fatty acids content and composition with the use of natural volatile compounds - methyl jasmonate and methyl salicylate

Expression of pathogenesis-related (PR) genes in avocados fumigated with thyme oil vapours and control of anthracnose

(2016) Malick Bill et al.   FOOD CHEMISTRY

The practicality of using ozone with fruit and vegetables

(2016) Marcin Glowacz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of postharvest methyl jasmonate treatment on fatty acid composition and phenolic acid content in olive fruits during storage

(2016) Gema Flores et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biosynthesis of fatty acids-derived volatiles in ‘Hass’ avocado is modulated by ethylene and storage conditions during ripening

(2016) Miguel García-Rojas et al.   SCIENTIA HORTICULTURAE

Impact of postharvest ripening strategies on ‘Hass’ avocado fatty acid profiles

(2016) R. Pedreschi et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Using jasmonates and salicylates to reduce losses within the fruit supply chain

(2015) Marcin Glowacz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase

(2015) Dan Zhou et al.   FOOD CHEMISTRY

Characterization of polyphenol oxidase activity in Ataulfo mango

(2015) Summervir Cheema et al.   FOOD CHEMISTRY

Correlations between subjective quality and physicochemical attributes of fresh fruits and vegetables

(2015) M. Cecilia do Nascimento Nunes   POSTHARVEST BIOLOGY AND TECHNOLOGY

Combined Treatments Reduce Chilling Injury and Maintain Fruit Quality in Avocado Fruit during Cold Quarantine

(2015) Velu Sivankalyani et al.   PLoS One

Reducing Chilling Injury of Loquat Fruit by Combined Treatment with Hot Air and Methyl Jasmonate

(2014) Peng Jin et al.   Food and Bioprocess Technology

Quantitative characterization of important metabolites of avocado fruit by gas chromatography coupled to different detectors (APCI-TOF MS and FID)

(2014) Elena Hurtado-Fernández et al.   FOOD RESEARCH INTERNATIONAL

Biochemical markers defining growing area and ripening stage of imported avocado fruit cv. Hass

(2014) Manuela Donetti et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Metabolomics analysis of postharvest ripening heterogeneity of ‘Hass’ avocadoes

(2014) Romina Pedreschi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hass Avocado Composition and Potential Health Effects

(2013) Mark L. Dreher et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Use of Lemongrass Oil and Modified Atmosphere Packaging on Control of Anthracnose and Quality Maintenance in Avocado Cultivars

(2013) Mafune Mpho et al.   JOURNAL OF FOOD QUALITY

Thyme oil vapour and modified atmosphere packaging reduce anthracnose incidence and maintain fruit quality in avocado

(2013) Periyar Selvam Sellamuthu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification and characterization of two putative genes encoding acetyl-coenzyme A carboxylase subunits that are possibly associated with internal browning during cold storage of ‘Hass’ avocados (Persea americana Mill.)

(2013) O. Gudenschwager et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of acetylsalicylic acid on kiwifruit ethylene biosynthesis and signaling components

(2013) Xue-ren Yin et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Influence of maturity and ripening on aroma volatiles and flavor in ‘Hass’ avocado

(2012) David Obenland et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury

(2011) Shifeng Cao et al.   FOOD CHEMISTRY

Methyl Salicylate-Induced Arginine Catabolism Is Associated with Up-regulation of Polyamine and Nitric Oxide Levels and Improves Chilling Tolerance in Cherry Tomato Fruit

(2011) Xinhua Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenylpropanoid Metabolism in Ripening Fruits

(2010) Rupinder Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates

(2010) Mohammad Sayyari et al.   FOOD CHEMISTRY

The impact of dry matter, ripeness and internal defects on consumer perceptions of avocado quality and intentions to purchase

(2010) Joanna Gamble et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

MeJA regulates enzymes involved in ascorbic acid and glutathione metabolism and improves chilling tolerance in loquat fruit

(2010) Yuting Cai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit

(2009) Shifeng Cao et al.   FOOD CHEMISTRY

Effect of methyl jasmonate on cell wall modification of loquat fruit in relation to chilling injury after harvest

(2009) Shifeng Cao et al.   FOOD CHEMISTRY

Spatial and Temporal Analysis of Textural and Biochemical Changes of Imported Avocado cv. Hass during Fruit Ripening

(2009) Sandra Landahl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

California Hass Avocado: Profiling of Carotenoids, Tocopherol, Fatty Acid, and Fat Content during Maturation and from Different Growing Areas

(2009) Qing-Yi Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

(2009) Laura Sevillano et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Low-temperature conditioning combined with methyl jasmonate treatment reduces chilling injury of peach fruit

(2009) Peng Jin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A combination of hot air and methyl jasmonate vapor treatment alleviates chilling injury of peach fruit

(2009) Peng Jin et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Changes in physiology and quality of peach fruits treated by methyl jasmonate under low temperature stress

(2008) Xianghong Meng et al.   FOOD CHEMISTRY

Development of a Rapid Method for the Sequential Extraction and Subsequent Quantification of Fatty Acids and Sugars from Avocado Mesocarp Tissue

(2008) Marjolaine D. Meyer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Avocado lenticel damage: The cause and the effect on fruit quality

(2007) Kerry R. Everett et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Physico-chemical and sensory quality of ‘Clemenules’ mandarins and survival of the Mediterranean fruit fly as affected by complementary cold and carbon dioxide quarantine treatments

(2007) Lluís Palou et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY