Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heat shock proteins of peaches during cold storage
- Author
- LIJUN WANG1 ; SHUANGJIAN CHEN1 ; WEIFU KONG2 ; SHAOHUA LI1 ; ARCHBOLD, Douglas D3
[1] Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
[2] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
[3] Department of Horticulture, University of Kentucky, Lexington, KY 40546-0091, United States - Source
Postharvest biology and technology. 2006, Vol 41, Num 3, pp 244-251, 8 p ; ref : 32 ref
- ISSN
- 0925-5214
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier Science, New York, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Ascorbate Chilling injury Glutathione Heat shock proteins Peach Salicylic acid
- Keyword (fr)
- Acide ascorbique Antioxydant Conservation aliment Entreposage Glutathion Protéine choc thermique Prétraitement Pêche(fruit) Salicylique acide Trouble dû au froid Vitamine
- Keyword (en)
- Ascorbic acid Antioxidant Food preservation Warehousing Glutathione Heat shock protein Pretreatment Peach Salicylic acid Cold induced disorder Vitamin
- Keyword (es)
- Acido ascórbico Antioxidante Conservación alimento Almacenamiento Glutatión Proteína choque térmico Pretratamiento Durazno Trastorno por frío Vitamina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18070949
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.postharvbio.2006.04.010 
https://dx.doi.org/10.1016/j.postharvbio.2006.04.010
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