Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon

Characterization of Polyphenol Oxidase Activity in Juices from 12 Underutilized Tropical Fruits with High Agroindustrial Potential

(2011) Víctor Falguera et al.   Food and Bioprocess Technology

Pre-anthesis high-temperature acclimation alleviates damage to the flag leaf caused by post-anthesis heat stress in wheat

(2011) Xiao Wang et al.   JOURNAL OF PLANT PHYSIOLOGY

Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

(2010) Xuewu Duan et al.   FOOD RESEARCH INTERNATIONAL

Effects of chitosan coating on oxidative stress in bruised Yali pears (Pyrus bretschneideri Rehd.)

(2010) Jian Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Postharvest physiology and browning of longkong (Aglaia dookkoo Griff.) fruit under ambient conditions

(2009) I. Lichanporn et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of heat treatment on ripening and early peel spotting in cv. Sucrier banana

(2009) Chanattika Kamdee et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Comparison of the antioxidant enzymes of broccoli after cold or heat shock treatment at different storage temperatures

(2009) Zi Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hot water treatments delay cold-induced banana peel blackening

(2007) Surassawadee Promyou et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Induction of modified atmosphere-related browning disorders in ‘Fuyu’ persimmon fruit

(2007) Youn-Moon Park et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY