Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process.

Wei, Dongling; Yang, Jiali; Xiang, Yue; Meng, Lanhuan; Pan, Yonggui; Zhang, Zhengke

Wei, Dongling; Yang, Jiali; Xiang, Yue; Meng, Lanhuan; Pan, Yonggui; Zhang, Zhengke.

Afiliação

Wei D; School of Food Science and Engineering, Hainan University, Haikou, China.
Yang J; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China.
Xiang Y; School of Food Science and Engineering, Hainan University, Haikou, China.
Meng L; School of Food Science and Engineering, Hainan University, Haikou, China.
Pan Y; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, China.
Zhang Z; School of Food Science and Engineering, Hainan University, Haikou, China.

Front Nutr ; 9: 905006, 2022.

Article em En | MEDLINE | ID: mdl-35795584

Palavras-chave

antioxidative process; ascorbate-glutathione cycle; melatonin; postharvest browning; rambutan

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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article