Postharvest hydrogen sulfide infiltration modulates antioxidative metabolism and increases shelf life of litchi

6-Benzylaminopurine improves the quality of harvested litchi fruit

(2018) Dandan Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Pre-storage methionine treatment inhibits postharvest enzymatic browning of cold stored ‘Gola’ litchi fruit

(2018) Sajid Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hydrogen sulfide treatment confers chilling tolerance in hawthorn fruit during cold storage by triggering endogenous H 2 S accumulation, enhancing antioxidant enzymes activity and promoting phenols accumulation

(2018) Morteza Soleimani Aghdam et al.   SCIENTIA HORTICULTURAE

Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables

(2017) H.M.S. Al Ubeed et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hydrogen Sulfide Alleviates Postharvest Senescence of Grape by Modulating the Antioxidant Defenses

(2016) Zhi-Jing Ni et al.   Oxidative Medicine and Cellular Longevity

Postharvest l -cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit

(2016) Sajid Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit

(2015) Bharat Bhushan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Hydrogen sulfide alleviates chilling injury of banana fruit by enhanced antioxidant system and proline content

(2015) Zisheng Luo et al.   SCIENTIA HORTICULTURAE

Hydrogen sulfide extends the postharvest life and enhances antioxidant activity of kiwifruit during storage

(2014) Liqin Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An Antifungal Role of Hydrogen Sulfide on the Postharvest Pathogens Aspergillus niger and Penicillium italicum

(2014) Liu-Hui Fu et al.   PLoS One

Effects of hydrogen sulphide on quality and antioxidant capacity of mulberry fruit

(2013) Huali Hu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chilling injury in mango (Mangifera indica) fruit peel: Relationship with ascorbic acid concentrations and antioxidant enzyme activities

(2013) Ukrit Chongchatuporn et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Inhibition of pericarp browning and shelf life extension of litchi by combination dip treatment and radiation processing

(2011) Sanjeev Kumar et al.   FOOD CHEMISTRY

Pericarp browning and quality management of litchi fruit by antioxidants and salicylic acid during ambient storage

(2011) Deepak Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Nitric oxide protects against polyethylene glycol-induced oxidative damage in two ecotypes of reed suspension cultures

(2007) Li Zhao et al.   JOURNAL OF PLANT PHYSIOLOGY