Antioxidant enzyme activity and chilling injury during low-temperature storage of Kiwifruit cv. Hongyang exposed to gradual postharvest cooling

Effects of nitric oxide on reactive oxygen species and antioxidant capacity in Chinese Bayberry during storage

(2012) Fenghua Wu et al.   SCIENTIA HORTICULTURAE

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

(2011) Shifeng Cao et al.   FOOD CHEMISTRY

γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit

(2011) Aiping Yang et al.   FOOD CHEMISTRY

Reduced chilling injury in cucumber by nitric oxide and the antioxidant response

(2011) Huqing Yang et al.   FOOD CHEMISTRY

EFFECT OF GRADUAL COOLING STORAGE ON CHILLING INJURY AND PHENYLALANINE AMMONIA-LYASE ACTIVITY IN TOMATO FRUIT

(2010) AURELIO BOJÓRQUEZ GÁLVEZ et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

(2009) Shifeng Cao et al.   FOOD CHEMISTRY

Changes in fatty acid composition and electrolyte leakage of ‘Hayward’ kiwifruit during storage at different temperatures

(2008) Maria Dulce C. Antunes et al.   FOOD CHEMISTRY

Effects of short-term anoxic treatment on antioxidant ability and membrane integrity of postharvest kiwifruit during storage

(2008) Lili Song et al.   FOOD CHEMISTRY

Effect of nitric oxide on reactive oxygen species and antioxidant enzymes in kiwifruit during storage

(2008) Shuhua Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chilling-induced oxidative stress and antioxidant responses in mume (Prunus mume) fruit during low temperature storage

(2008) Yoshihiro Imahori et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Transcript levels of antioxidative genes and oxygen radical scavenging enzyme activities in chilled zucchini squash in response to superatmospheric oxygen

(2007) Yonghua Zheng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY