Effect of sunlight-exposure on antioxidants and antioxidant enzyme activities in ‘d’Anjou’ pear in relation to superficial scald development
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- 作者：Jing Zhaoa ; b ; Xingbin Xiec ; Xiang Shenb ; ; Yan Wanga ; yan.wang@oregonstate.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pyrus communis ; Superficial scald ; α-Farnesene ; Conjugated trienols ; Antioxidants ; Antioxidant enzymes ; Sunlight exposure
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 November 2016
- 年：2016
- 卷：210
- 期：Complete
- 页码：18-25
- 全文大小：1533 K
文摘
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Preharvest sunlight exposure didn’t affect α-farnesene but reduced conjugated trienols.
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Preharvest sunlight exposure increased antioxidants and antioxidant enzyme activities.
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Conjugated trienols was positively correlated with scald development.
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Antioxidant systems may play an important role in α-farnesene oxidation to conjugated trienols and scald development.