Hydrogen peroxide induced changes in the levels of disease-resistant substances and activities of disease-resistant enzymes in relation to the storability of longan fruit-Reference-Cited by-同舟云学术

Hydrogen peroxide induced changes in the levels of disease-resistant substances and activities of disease-resistant enzymes in relation to the storability of longan fruit

Published:2023-12 Issue: Volume:20 Page:100923
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Lin Yixiong,Lin Yifen,Zhang Huili,Lin Mengshi,Chen Lian,Li Hui,Lin Hetong^ORCID

Funder

National Natural Science Foundation of China

Natural Science Foundation of Fujian Province

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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4. Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage;Chen;Food Chemistry,2020

5. Dicyclohexylcarbodiimide and disodium succinate regulate the browning development in fresh longan pericarp by modulating the antioxidant system and the metabolisms of membrane lipids and phenolics;Chen;Postharvest Biology and Technology,2023

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