Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Different Storage Temperatures.

Habibi, Fariborz; Ramezanian, Asghar; Guillén, Fabián; Martínez-Romero, Domingo; Serrano, María; Valero, Daniel

Habibi, Fariborz; Ramezanian, Asghar; Guillén, Fabián; Martínez-Romero, Domingo; Serrano, María; Valero, Daniel.

Afiliação

Habibi F; Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran.
Ramezanian A; Department of Food Technology, University Miguel Hernández, Ctra. Beniel km. 3.2, Orihuela, 03312 Alicante, Spain.
Guillén F; Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran.
Martínez-Romero D; Department of Food Technology, University Miguel Hernández, Ctra. Beniel km. 3.2, Orihuela, 03312 Alicante, Spain.
Serrano M; Department of Food Technology, University Miguel Hernández, Ctra. Beniel km. 3.2, Orihuela, 03312 Alicante, Spain.
Valero D; Department of Applied Biology, University Miguel Hernández, Ctra. Beniel km. 3.2, Orihuela, 03312 Alicante, Spain.

Foods ; 9(11)2020 Nov 05.

Article em En | MEDLINE | ID: mdl-33167603

Palavras-chave

antioxidant enzymes; hydrogen peroxide; phenylalanine ammonia-lyase; proline; scanning electron microscopy

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Texto completo: 1 Coleções: 01-internacional Temas: Geral Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Irã

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