Effect of nano-SiO<sub>2</sub> packing on postharvest quality and antioxidant capacity of loquat fruit under ambient temperature storage.

Wang, Li; Shao, Shuang; Madebo, Million Paulos; Hou, Yuanyuan; Zheng, Yonghua; Jin, Peng

Effect of nano-SiO₂ packing on postharvest quality and antioxidant capacity of loquat fruit under ambient temperature storage.

Wang, Li; Shao, Shuang; Madebo, Million Paulos; Hou, Yuanyuan; Zheng, Yonghua; Jin, Peng.

Afiliación

Wang L; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Shao S; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Madebo MP; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Hou Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Zheng Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Jin P; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: pjin@njau.edu.cn.

Food Chem ; 315: 126295, 2020 Jun 15.

Article en En | MEDLINE | ID: mdl-32014671

Asunto(s)

Antioxidantes/farmacología; Eriobotrya/efectos de los fármacos; Dióxido de Silicio/farmacología; Ácido Ascórbico/análisis; Eriobotrya/química; Almacenamiento de Alimentos; Frutas/química; Frutas/efectos de los fármacos; Nanoestructuras; Fenoles/análisis; Superóxido Dismutasa/metabolismo; Temperatura

Palabras clave

Antioxidant capacity; Loquat; Nano-SiO(2) packing; Quality

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Texto completo: 1 Colección: 01-internacional Asunto principal: Dióxido de Silicio / Eriobotrya / Antioxidantes Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article

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