Physico-chemical properties of longan fruit during development and ripening-Reference-Cited by-同舟云学术

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Physico-chemical properties of longan fruit during development and ripening

Published:2016-08 Issue: Volume:207 Page:160-167
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Shi Shengyou,Wang Wei,Liu Liqin,Shu Bo,Wei Yongzan,Jue Dengwei,Fu Jiaxin,Xie Jianghui,Liu Chengming

Funder

Natural Science Fundation of China

Natural Science Foundation of Guangdong Province of China

Basic Scientific Research Project of Non-profit Central Research Institutions

Germplasm Resource Protection of Ministry of Agriculture

Science and Technology Project of Guangdong Province

Publisher

Elsevier BV

Subject

Horticulture

Reference54 articles.

1. Changes in sugar content and sorbitol- and sucrose-related enzyme activities during development of loquat (Eribotrya japonica Lindl. cv. Mogi) fruit;Bantog;J. Jpn. Soc. Hortic. Sci,1999

2. Compositional changes during guava fruit ripening;Bashir;Food Chem.,2003

3. Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit;Beirão-da-Costa;J. Food Eng.,2006

4. The molecular analysis of leaf senescence-a genomics approach;Buchanan-Wollaston;Plant Biotech. J.,2003

5. Accumulation of lignin in relation to change in activities of lignification enzymes in loquat fruit flesh after harvest;Cai;Postharvest Biol. Technol.,2006

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