CHANGES IN ‘DELICIOUS’ APPLE BROWNING AND SOFTENING DURING CONTROLLED ATMOSPHERE STORAGE
- 1 December 1991
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 14 (6), 443-453
- https://doi.org/10.1111/j.1745-4557.1991.tb00085.x
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- Biochemical changes involved in stress response and ripening behaviour of γ-irradiated mango fruitPhytochemistry, 1987
- Ion Relations of Apple Fruit Tissue During Fruit Development and Ripening. I. Cation LeakageFunctional Plant Biology, 1981
- Polyphenol Oxidation by Vicia faba Chloroplast MembranesPlant Physiology, 1980
- BLANCHING EFFECT ON POLYPHENOL OXIDASE ACTIVITY IN TABLE BEETSJournal of Food Science, 1979
- Exo-polygalacturonase of applePhytochemistry, 1978
- Activation of latent phenolase from spinach chloroplasts by ageing and by frostPhytochemistry, 1978
- Activation of Polyphenol Oxidase of ChloroplastsPlant Physiology, 1973
- Catechol oxidases, endogenous substrates and browning in developing applesJournal of the Science of Food and Agriculture, 1966
- 2,3-Naphthalenediol, a specific competitive inhibitor of phenolasePhytochemistry, 1964
- Changes in the enzymic browning of Bramley's seedling apples during their developmentJournal of the Science of Food and Agriculture, 1955